Source: Citrus Beet Ice Cream, Noir
Ingredients
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
Directions
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.
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