Beetroot and Dark Chocolate Custard Ice Cream
Inspired by techniques from Serious Eats.
Our classic custard with a twist: cooked beetroot is simmered in the dairy and blended smooth, then cocoa, orange zest and shaved dark chocolate take the place of vanilla. Earthy, chocolatey and a stunning colour.
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Method
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Equipment
- ice-cream maker
- medium heavy saucepan
- heatproof bowl
- whisk
- silicone spatula
- probe thermometer
- fine sieve
- large bowl of iced water
- freezer container with lid
- blender
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 362 kcal |
| Protein | 6.4 g |
| Carbohydrate | 30.8 g |
| of which sugars | 27.3 g |
| of which free sugars | 20.5 g |
| Fat | 24.8 g |
| of which saturates | 14.5 g |
| Fibre | 2 g |
| Salt | 0.36 g |
Protein per 100 kcal
1.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Custard
- 300 g cooked peeled beetroot (plain, not pickled), diced
- 360 ml double cream
- 360 ml whole milk
- 6 large egg yolks
- 150 g caster sugar
- 2 tbsp Dutch-process cocoa powder
- 1.5 g fine sea salt or table salt about ¼ tsp
- 1 tsp finely grated orange zest
Finish
- 60 g dark chocolate (70%), shaved with a peeler
- 1
Simmer the beetroot. Put the beetroot, cream and milk in the saucepan and simmer very gently for about 25 min, until a knife breaks the cubes apart easily. While it cooks, whisk the yolks and sugar in the heatproof bowl until pale.
- 2
Blend. Blend the hot mixture until completely smooth. Remove the centre cap of the lid and hold a folded towel over the hole so steam can escape safely.
- 3
Add the cocoa. Pour the purée back into the pan over low heat and whisk in the cocoa and salt until no lumps remain.
- 4
Temper. Whisk a third of the hot beetroot base into the yolks, then return the lot to the pan.
- 5
Cook. Stir below a simmer until the custard thickens and reaches 77-80 °C.
- 6
Chill. Push through the sieve, stir in the orange zest, then cool over the iced water and refrigerate for at least 4 h.
- 7
Churn. Churn until thick, sprinkling in the shaved chocolate during the final minute.
- 8
Freeze. Freeze for at least 4 h, then let it soften for 10 min before scooping, as the beetroot makes it set firm.
Storage
Freeze in a covered container for up to 2 weeks. It is best in the first week, when the texture is softest.
