The final concoction was a bright, unmistakable fuchsia color. The flavor of this ice cream was surprisingly light and refreshing, sweet and earthy. Although beet ice cream wouldn't necessarily be my first choice of flavors when I'm craving a sweet treat, McHubby and I really liked it. Serve with a chocolate component, such as miniature semi-sweet chocolate chips or a smooth chocolate sauce, to complement the flavors.
Source: Citrus Beet Ice Cream, Noir
3 medium-size beets
1 small orange, zested and juiced
8 oz (about 1 cup) sour cream
¾ cup vanilla sugar
½ cup half-and-half
Preheat the oven to 400 degrees F.
Wrap the beets in foil and roast in the oven until very tender, about 45 minutes. Remove, when cool enough to handle, peel beets and chop finely.
Place the beets in a blender or food processor. Add the juice of the small orange and about 1 teaspoon of the orange zest. Purée the mixture until you have a rough purée. Add the sour cream, sugar, and half-and-half. Purée the mixture until completely smooth and combined. Press the mixture through a fine mesh sieve.
Refrigerate to chill the mixture completely, several hours or overnight. Churn in your ice cream maker according to the manufacturer’s directions.
To serve, drizzle with a little chocolate or balsamic syrup.