I love beets. I absolutely do. In every single way, form or presentation. I love them raw with some lime and chile powder, in my morning juices or smoothies, perfectly roasted in a green hearty salad, in some whole wheat pasta smothered in goof old butter or in a classic borsch russian soup. Beets are just amazing, they are filled with antioxidants, minerals and the color is the prettiest I´ve ever seen.
I mean, isn´t that pink color just captivating?
I think it is. And it´s not just the color, the taste is so good it lasted about two days. The rose water gives this ice cream an elegant touch and fragrance and the goat cheese… you can´t really go wrong with it; life is always better when there is goat cheese.
- 1½ cups red beets, roasted, peeled and pureed
- 2 cups whole or coconut milk
- 1 cup heavy cream
- 4 tablespoons honey (I used the clover variety)
- ½ cup (3½ ounces) brown sugar
- 1½ tablespoons cornstarch
- 2 tablespoons water
- 4 tablespoons goat cheese, softened to room temperature
- 2 tablespoons of rose water
- In a large bowl, add and whisk together the puréed red bets, milk and heavy cream, honey and brown sugar. Transfer the contents to a saucepan and heat on medium-high flame until it boils, stir occasionally.
- While the the saucepan is heating, mix the cornstarch and the water in a small bowl. Pour the mixture into the saucepan and whisk to combine. Boil the contents of the pan for 2 additional minutes or until the entire ice cream base acquires a thick custard like consistency. Remove from stove and stir about half cup of the hot ice cream base into a large bowl containing the goat cheese, whisk until smooth. Add the rest of the ice cream base and whisk to combine evenly.
- Pass the liquid through a sieve to filter out any beet flesh particles. Collect the ice cream base in a container and allow to cool to room temperature.
- Once the ice cream mixture has cooled to room temperature, stir in the rose water. Let it cool in a container in the fridge.
- Once the ice cream base has cooled, pour it into the prefrozen canister of your ice cream maker and churn as per the manufacturer's instructions. (I churned it for 35 minutes in my cuisinart machine) until the ice cream resembles a soft-serve consistency. Transfer the ice cream base into a freezer-safe container and layer the surface with parchment paper. Press gently to remove any air bubbles and seal the container with the lid. Freeze for at least 4 hours until the ice cream is firm before serving.
Recipe adapted from: The Brown Table (www.thebrowntable.com)