Beetroot Ice Cream
12 servings
90 minutes
Beetroot ice cream is a refined dessert with an unexpected and vibrant flavor. Its roots trace back to Russian culinary tradition, where beetroot is not just a vegetable but a symbol of earth and fertility. This ice cream combines sweetness, creamy softness, and a light earthy note, creating a unique gastronomic experience. Beet syrup adds depth of flavor, while thin beet chips provide textural play. The dessert is perfect for gourmets seeking new experiences and pairs excellently with nuts, honey, or tart berry sauce.
1
Peel 1 kilogram of beetroot and make beetroot juice, keeping the pulp. Simmer the juice on low heat until it reaches a syrup consistency—about three-quarters of the initial liquid volume.
- Beet: 1.15 kg
2
Pour cream and milk, bring to a boil, then remove from heat, cover with plastic wrap, and let cool. Strain, squeeze the beet pulp thoroughly, and discard.
- Cream: 475 ml
- Milk: 475 ml
3
Bring everything to a boil again, mix with yolks (separated from whites in advance) ground with sugar. Heat to 82 degrees. Strain, place in an ice bath, and let it steep overnight in the refrigerator, then churn in an ice cream maker in the morning.
- Egg yolk: 8 pieces
- Sugar: 150 g
4
Boil the remaining beetroot, slice it thinly, coat it in a small amount of flour, and fry in hot vegetable oil until golden. Garnish with beetroot chips when serving.
- Beet: 1.15 kg
- Wheat flour: 40 g
- Vegetable oil: 200 ml