Beet Ice Cream with Mascarpone, Orange Zest, and Poppy Seeds

Beet Ice Cream with Mascarpone, Orange Zest, and Poppy Seeds

Beet Ice Cream with Mascarpone, Orange Zest, and Poppy Seeds

makes 1 quart

Ingredients

2 cups milk
4 tsp. cornstarch
1 14 cups heavy cream
23 cup sugar
2 tbsp. light corn syrup
12 tsp. kosher salt
Peel of 1 orange
3 tbsp. mascarpone cheese, softened
12 cup pureed roasted beets
2 tbsp. poppy seeds

Instructions

In a bowl, stir together 14 cup milk and the cornstarch; set slurry aside. In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, syrup, and salt; bring to a boil over medium-high heat. Add orange peel. Cook for 4 minutes; stir in slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes.
Place mascarpone cheese in a bowl and pour in 14 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture; stir in beets. Pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled.
Remove orange peel. Pour mixture into an ice cream maker; process according to manufacturer’s instructions, adding poppy seeds during the last minute of churning. Transfer ice cream to a storage container and freeze until set.
This recipe originally appeared at Saveur.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s