Ingredients:
3 large beets
1 cup orange juice
12 egg yolks
3/4 cup sugar
2 vanilla beans
2 1/2 cups cream
1 cup heavy cream
1 teaspoon ground cinnamon
1/4 teaspoon cayenne
Directions:
Roast beets in 350-degree oven until tender—about 2 hours. Peel and cut into small pieces. Place beets in blender with orange juice and puree until smooth. Split vanilla beans, scrape, and add seeds to the cream and scald. Whisk together egg yolks and sugar and then stir into cream mixture. Stir over low heat until mixture begins to thicken (enough to coat the back of a spoon)—about 10 minutes. Remove from heat and stir in remaining ingredients: heavy cream; cinnamon; cayenne. Let ice cream chill in refrigerator. Pour into ice cream maker that has been in freezer and proceed according to manufacturer’s instructions.
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1 comment
Never heard of this before! I have a new crop of beets ready now and I think I will try this. Thanks Beth
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