I was watching River Cottage the other day and Hugh made some really interesting ice creams – a pea + mint one and a beetroot + chocolate one. Both seemed to go down a treat but the beet + choc one intrigued me the most so I thought I would give it a go.
I adapted the recipe a bit and added some good quality cocoa, for an extra chocolate hit, and I think it turned out really well.
I tried it out on my lovely book club members last week and it was actually quite polarising – you know, a bit like coriander? Some really really enjoyed it and others didn’t fancy finishing theirs. Which side do you think you would be on?
Beetroot + chocolate ice cream
2 medium beetroot (about 400g)
4 egg yolks
1/2 cup caster sugar
1 cup milk
1 cup cream
100g dark chocolate, chopped
1/4 cup good quality cocoa powder
Preheat oven to 200°C conventional/180°C fan-forced. Place beetroot in a deep roasting dish with 1cm of water in the base. Cover with foil and bake for about 1 hour or until tender. Set aside to cool.
Place egg yolks and sugar in a bowl and whisk until well combined. Place 1/2 cup of the milk and all of the cream in a saucepan and bring to a slight simmer. Gradually whisk the hot milk mixture into the egg mixture. Return to the saucepan and cook over a medium heat, stirring, until mixture has thickened enough to coat the back of a spoon. Pour into a bowl and set aside.
Melt the chocolate in the microwave or in a heatproof bowl over a saucepan of simmering water. Set aside.
Peel the cooled beetroot and roughly chop. Place in a food processor or blender with the cocoa and remaining milk. Process until smooth.
Add the beetroot and melted chocolate to the custard mixture and stir well to combine. Freeze in an ice cream machine according to manufacturers instructions.