Beetroot and Chocolate Ice Cream

Beetroot and Chocolate Ice Cream
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Rating: 4.5
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A delicious, rich and velvet textured Ice Cream that will impress beetroot fans, it might even convince those less enamoured with this versatile veg, that its worth a go!
Nutrition Facts
Beetroot and Chocolate Ice Cream
Amount Per Serving (100g)
Calories 422 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 17g 85%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 170mg 57%
Sodium 182mg 8%
Potassium 297mg 8%
Total Carbohydrates 38g 13%
Dietary Fiber 2g 8%
Sugars 35g
Protein 6g 12%
Vitamin A 6%
Vitamin C 3%
Calcium 9%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
Units:
Servings
adults(change to adjust quanities)
Prep Time
Churn Time
Ingredients
Units:
Servings
adults(change to adjust quanities)
Prep Time
Churn Time
Nutrition Facts
Beetroot and Chocolate Ice Cream
Amount Per Serving (100g)
Calories 422 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 17g 85%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 170mg 57%
Sodium 182mg 8%
Potassium 297mg 8%
Total Carbohydrates 38g 13%
Dietary Fiber 2g 8%
Sugars 35g
Protein 6g 12%
Vitamin A 6%
Vitamin C 3%
Calcium 9%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.
Method
  1. First you’ll need to roast that beetroot. Heat the oven to 200 degrees C. Pop the beetroot into an overproof dish with 1cm water, cover and roast for at least an hour, until soft.
  2. Once the beetroot has cooled completely, peel, chop and blend with 100ml of the milk. Check you have 300ml (no more, it doesn’t matter if it’s a bit less though).
  3. Whisk together the egg yolks and sugar until the sugar has dissolved. Heat 200ml of the milk and all the cream in a pan just until its just about ready to boil. Steadily, pour the milk over the egg yolk mixture, whisking as you go. Pour the custard a clean saucepan and heat over a gentle heat stirring constantly until the mixture has thickened. Remove from heat and pour into a clean bowl to cool, stirring occasionally to prevent a skin forming.
  4. Melt the chocolate over a gentle heat (a pyrex bowl over a saucepan of hot water should do it). Add the chocolate to the custard and combine, followed by the beetroot. Pass through a fine sieve, leave to cool and then chill in the fridge.
  5. Finally, churn the mixture in an ice cream maker until soft set, then transfer to a bowl and put in the freezer until solid.
  6. Finally, churn the mixture in an ice cream maker until soft set, then transfer to a bowl and put in the freezer until solid.
    Nutrition Facts
    Beetroot and Chocolate Ice Cream
    Amount Per Serving (100g)
    Calories 422 Calories from Fat 261
    % Daily Value*
    Total Fat 29g 45%
    Saturated Fat 17g 85%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 5g
    Cholesterol 170mg 57%
    Sodium 182mg 8%
    Potassium 297mg 8%
    Total Carbohydrates 38g 13%
    Dietary Fiber 2g 8%
    Sugars 35g
    Protein 6g 12%
    Vitamin A 6%
    Vitamin C 3%
    Calcium 9%
    Iron 7%
    * Percent Daily Values are based on a 2000 calorie diet.

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