Versatile Uses of Beetroot II. / Beet Ice Cream With Honey, Pomegranate Syrup and Candied Pumpkin Seeds

A vivid pink ice cream made of beets sounds certainly crazy. But why not give it a try? For me it is a must to balance the sweet, earthy flavor of beets with something sour. I picked pomegranate syrup.

Step 1: Ingredients of the Ice Cream

400 g beets roasted

220 ml heavy cream

220 ml full milk

150 g honey

3 large egg yolks

2 tablespoon pomegranate syrup

100g Greek yogurt

Step 2: Roasting Beetroots

So as to get 400g roasted beetroots, start with approximately 550-600 g raw beets. Wash them thoroughly. Heat oven to 180 °C. Lay tinfoil into a pan, drizzle it with olive oil, add the beets. Seal the foil and roast it until tender, about 1 hour, depending on the size of the beets. When they are ready, unwrap beets, let them cool, peel, and cut them into chunks. Set aside.

Step 3: Instructions

In a saucepan, combine the cream and milk. Bring to a simmer, set aside.

Step 4:

Meanwhile, in a bowl, whisk the egg yolks with the honey until they have thickened slightly and lightened in color.

Step 5:

Gradually whisk the hot mixture into the yolks.

Return the mixture to the saucepan and heat, stirring with a wooden spoon, until the custard has thickened and coats the back of a spoon, so that when you pull your finger on the back of the spoon it leaves a mark. Set it aside and let cool.

Step 6:

Combine the beets, the custard, the pomegranate syrup and the yogurt using a blender or a hand blender, keep the mixture in the fridge overnight.

Step 7:

Next day, freeze the custard in an ice cream machine, following the directions of the manufacturer. Remove the ice cream to a covered container and store in the freezer for at least 1 hour.