Red Beet and White Chocolate Chip Ice Cream
 
Hands-on time
Cook time
Total time
 
Bright pinkish-red beets and white chocolate chips combine for a beautiful and flavorful summer treat.
Author:
Yields: 4
Ingredients
  • 2 lbs red beets, peeled roughly chopped (about 4 small to medium beets)
  • 2 cups heavy cream
  • 2 cups whole milk
  • 3/4 cup sugar
  • 8 egg yolks
  • 1 1/4 cup white chocolate chips
Instructions
  1. Juice the beets in a juicer, reserving the pulp. If you don't have a juicer, puree them in a blender or food processor instead, adding just enough water to allow the beets to liquefy. (This is the method I used, adding about 3/4 cup water.) Strain and reserve the pulp. Simmer the beet juice over low heat in a small saucepan until reduced to about 1/4 cup. Pour the liquid into a small container, cover, and keep in the fridge until ready to churn the ice cream.
  2. Add the reserved beet pulp to a larger saucepan along with the cream, milk, and half the sugar. Bring to a simmer, then remove from heat and allow to steep, covered, for about 30 minutes. Strain the cream mixture into a bowl; this time you can discard the beet pulp.
  3. In a bowl, beat the egg yolks and remaining sugar until they have thickened slightly and lightened in color, about 1 minute. Whisking constantly, pour in about 1/2 cup of the cream mixture to temper the eggs. Pour in the rest of the cream mixture, then return the whole thing to the saucepan. Stirring constantly with a wooden spoon, heat the mixture over low heat until it reaches 175 degrees. This is the point at which the mixture will coat the back of the spoon and if you draw your finger across it, the line with hold.
  4. Prepare an ice bath by placing a few handfuls of ice cubes and a splash of cold water in a large bowl and setting a slightly smaller bowl on top of it. Strain the custard into the smaller bowl and set aside to cool. Once it has reached room temperature, cover and refrigerate until thoroughly chilled, 6 hours or overnight.
  5. Now we are ready to churn! Stir the reduced beet juice into the custard and churn in an ice cream machine according to the manufacturer's instructions. In the last 5 minutes of churning, pour in the white chocolate chips.
  6. Spread in a container, cover, and freeze until hard, at least 2 hours.
  7. Enjoy!
Notes
From Thomas Keller's The French Laundry Cookbook via White on Rice Couple.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/07/red-beet-and-white-chocolate-chip-ice-cream/