I’ve been wanting to make something with beetroot for the longest time. I know, I know, I’m obsessed with anything edible that has a cool color. I can’t believe I’ve never used beetroot before though! And it has such an earthy and lovely flavor, especially paired with ginger and lemon. It might not be for everyone, but I absolutely love how different it is. I also baked a cake with beetroot using my favorite carrot cake recipe. The batter was a bright pink color so I figured maybe it would keep at least some of the color? Nope, it turned completely orange/brown. I don’t know much about chemistry but something definitely changes during the baking. It probably has to do with the pH and my guess is my recipe didn’t have enough acidic ingredients in it. I think I need to do more research before trying again, and I already know what my next beetroot recipe will be, and it will definitely involve chocolate.
BEETROOT & GINGER ICE CREAM
Makes a little more than 1/2 quart
If you don’t have a juicer and still want to make this recipe, you can use a blender or food processor to puree the beetroot and ginger together with a little bit of water. Strain the mixture and reserve the juice. You might need to use an extra beetroot or so to get the 100 ml of juice needed for the recipe. If you want to make ice cream sandwiches, I used this recipe for butterscotch gingerbread cookies.
If you don’t have an ice cream maker, pour the mixture into a freezer proof bowl and place in the freezer. When partially frozen (after 1-2 of hours), take it out and beat with an electric mixer to break up any ice crystals. Repeat several times during the freezing process. Freeze until firm enough to scoop. It will likely be a bit more icy than when you use a machine for churning but it’ll still be delicious!
- 200 g raw beetroot (about 2 medium beets – 100 ml freshly pressed beet juice)
- 15 g fresh ginger (approximately a 2,5 cm/1 inch piece)
- 300 ml (1 1/4 cup) heavy cream, 35-40% fat
- finely grated zest from 1 lemon
- 2 tbsp. lemon juice
- 1 tbsp. cornstarch
- 200 ml (3/4 cup + 1 1/2 tbsp.) milk, 3% fat
- 90 g (1/3 cup + 1 1/2 tbsp.) granulated sugar
- pinch of salt
- 1 tbsp. vodka (can be omitted)
BEETROOT & GINGER ICE CREAM
- Trim the edges of the beet roots. Peel them if they are very dirty, if not, washing them is enough. Cut them in smaller pieces and process them in a juicer together with the ginger. In a medium bowl, combine the beet juice, cream, lemon zest and juice.
- In a small bowl, whisk together the cornstarch with 2 tbsp. of the milk.
- Heat the remaining milk, sugar and salt in a small saucepan until it comes almost to a boil and the sugar melts. Whisk in the cornstarch slurry and cook over low heat, stirring vigorously, until mixture thickens. Remove from the heat and mix with the beet juice and cream mixture. Stir until combined.
- Let mixture cool completely. If you wish to speed things up a little, put the bowl in an ice bath and stir until cool. Cover the bowl with a lid or plastic wrap and store in fridge until completely cold, preferably overnight.
- Stir in vodka if using. Churn the ice cream in an ice cream maker according to your manufacturer’s instructions.
- Transfer ice cream to a freezer container. Smooth the top with a spatula, then loosely cover the surface of the ice cream with wax paper and freeze until almost solid, about 2-4 hours.