Beetroot ice cream
Only use fresh eggs for this recipe.
Ingredients
- 250 g beetroot, cooked and chopped
- 250 ml cream, whipped
- 4 eggs
- 200 g mascarpone
- 3 tbsp beetroot juice
- 200 ml cranberry juice
- knob of fresh ginger, finely grated
- 50 g vanilla sugar
Method
- Line a loaftin with clingfilm and set aside. In a saucepan, bring beetroot, cranberry juice and grated ginger to a boil, reduce heat and simmer for 5 minutes. Remove from heat, blend to a smooth consistency, pass through a fine-meshed sieve, set puree aside.
- In a bowl, stir mascarpone with beetroot juice until soft and smooth. In another bowl, whisk eggs and vanilla sugar until frothy. Add egg mixture to the mascarpone mixture, mix well. Add whipped cream, mix again. Add beetroot puree, mix well. Pour mixture in prepared lined loaftin, cover with clingfilm and freeze for several hours or overnight. Move from freezer to fridge 30 minutes before serving.