Beetroot and Dark Chocolate Custard Ice Cream
By Joe
Source: Serious Eats — Max Falkowitz, Scooped: Roasted Beet and Dark Chocolate Ice Cream.
A scooped: roasted beet and dark chocolate ice cream recipe for 5 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Mix. Mix beets and half and half in a three quart saucepan. Simmer on low heat till a paring knife twisted in a beet easily cuts it apart, around half an hour. Beat together egg yolks and sugar in a big bowl till light in color and thickened while pot is simmering. Move beet mixture to a blender and purée till very smooth. Take out the stopper plus cover using one few sheets of paper towel while blending—this will hold the hot liquid off bursting out while blending if your blender lid comes using a stopper for a hole in this lid. Return beet mixture to saucepan over a low flame and well beat in cocoa plus a pinch of salt. Slowly tip 1/3 of beet mixture in egg mixture, beating the whole time, next move everything back in order to saucepan. Heat below a simmer, mixing often, till mixture thickens enough such that one finger swiped across the back of one coated spoon leaves a clean line. Tip through a strainer in an airtight container, add orange zest, mix well, plus let put in the fridge over night. This next day, churn in an ice cream maker according in order to manufacturer's instructions. In this last minute of churning, slowly tip in shaved chocolate. Ice cream is best eaten as soft-offer. Let thaw upon a counter for a period of 10 to 15 minutes before serving if storing for later.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
32.7 g per serving
65.4 % of the 50 g daily maximum · 130.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 482 kcal |
| Protein | 11.1 g |
| Carbohydrate | 52.4 g |
| of which sugars | 43 g |
| of which free sugars | 32.7 g |
| Fat | 28 g |
| of which saturates | 15.5 g |
| Fibre | 5.8 g |
| Salt | 0.66 g |
Protein per 100 kcal
2.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
