Beetroot ice cream with orange zest
4 servings
60 minutes
Beetroot ice cream with orange zest is a true gastronomic discovery that combines the sweet earthiness of roasted beets with the citrus freshness of oranges. This dessert originated in European cuisine, where chefs always seek ways to surprise with unusual flavor combinations. The creamy texture is achieved through cream cheese and corn starch, while agave syrup adds a subtle caramel note. The bright pink color makes the ice cream not only delicious but also aesthetically pleasing. This treat is perfect for warm summer days or as an original finale to dinner, impressing guests with its uniqueness and balanced flavor. It can be served with caramelized nuts or delicate waffle crumbs to highlight the dessert's unique character.
1
Wrap a small pre-washed beetroot tuber in foil or parchment paper and bake in an oven preheated to 190 degrees for 1 hour. Remove and cool.
- Beetroot: 1 piece
2
Cut the top layer of skin from the root vegetable, dice the flesh into cubes, place in a blender, and blend into a fine crumb. Measure half a glass of beet crumb (the rest won't be needed), and blend again with a small amount of milk until it reaches a puree-like consistency.
- Beetroot: 1 piece
- Whole milk (3.2%): 2 glasss
3
Dissolve starch in 50ml of milk, leave it.
- Cornstarch: 4 teaspoons
- Whole milk (3.2%): 2 glasss
4
In a small saucepan, combine the remaining milk, cream, salt, sugar, agave syrup, and the zest of 1 orange, mix, heat the mixture over medium heat, and bring to a boil. Remove from heat, cover, and let sit for 10 minutes. Then strain, removing the zest, return the mixture to the heat, bring it close to a boil, pour in the starch milk, and cook over medium heat, stirring constantly until thickened. Remove from heat, add cream cheese and beet puree, mix until smooth, and cool to room temperature. Optionally, blend the mixture again in parts for more uniformity. Refrigerate overnight.
- Whole milk (3.2%): 2 glasss
- Cream 30% fat: 1 glass
- Salt: pinch
- Sugar: 0.8 glass
- Agave syrup: 1 tablespoon
- Oranges: 1 piece
- Whole milk (3.2%): 2 glasss
- Cornstarch: 4 teaspoons
- Cream cheese: 50 g
- Beetroot: 1 piece
5
Pour the mixture into the freezer and freeze according to the instructions.
6
If there is no freezer, immediately pour the mixture into an ice cream container, place it in the freezer, and stir the contents every 20-30 minutes until fully frozen.
