Beet Ice Cream with Mascarpone, Orange Zest, and Poppy Seeds
makes 1 quart
2 cups milk
4 tsp. cornstarch
1 1⁄4 cups heavy cream
2⁄3 cup sugar
2 tbsp. light corn syrup
1⁄2 tsp. kosher salt
Peel of 1 orange
3 tbsp. mascarpone cheese, softened
1⁄2 cup pureed roasted beets
2 tbsp. poppy seeds
In a bowl, stir together 1⁄4 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 1⁄4 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.