Ice cream with beetroot

 

Ingredients

• 300g Beetroot
• 4 egg yolks
• 100g caster sugar
• 200ml double cream
• 300ml whole milk
• 100g dark chocolate, broken into small pieces
•  

River Cottage Veg, ice cream, beetroot

Directions

Roast beetroot in a roasting pan with 1cm water covered in foil for an hour or so until tender. When done remove from the oven and leave to cool.
Separate eggs and put yolks in a bowl with the sugar, whisk sugar and egg yolks. Heat the 200ml of milk and all the cream in a pan to scalding point. Pour milk and cream mix over egg and sugar mix whisking as you go. Return custard to the saucepan and heat over a gentle heat stirring constantly until mixture has thickened to cover the back of a spoon. Remove from heat and pour into a clean bowl to cool, stirring occasionally to prevent a skin forming.
Melt the chocolate over a gentle heat.
Peel the cooled beetroot and chop roughly. Place chopped beetroot in a blender along with 100ml of milk, blitz until smooth.
Add the beetroot puree to the cooled custard and mix, add the chocolate and stir thoroughly to incorporate.
Churn the mixture in an ice cream maker for approximately 45 minutes and decant and finish in the freezer.