| Total: | 4 hr 10 min |
| Prep: | 10 min |
| Cook: | 4 hr |
| Yield: | 2 quarts |
Ingredients
- 3 large beets
- 1 cup orange juice
- 12 eggs yolks
- 3/4 cup sugar
- 2 vanilla beans
- 2 1/2 cups cream
- 1 cup heavy cream
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cayenne
Instructions
- Roast beets in 350-degree oven until tender about 2 hours. Peel and cut into small pieces. Place beets in blender with orange juice and puree until smooth. Split vanilla beans, scrape, and add seeds to the cream and scald. Whisk together the egg yolks and sugar and then stir into the cream mixture. Stir over low heat until mixture begins to thicken (enough to coat the back of a spoon), about 10 minutes. Remove from heat and stir in remaining ingredients. Let ice cream chill in cooler. Turn in an ice cream maker and serve.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 236 |
| Total Fat | 20 g |
| Saturated Fat | 12 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 1 g |
| Sugar | 12 g |
| Protein | 3 g |
| Cholesterol | 161 mg |
| Sodium | 36 mg |
Reviews
This is one of my top 3 ice cream recipes. After reading the previous review I agree, I expected more steps in the process.For example, to strain it through a sive or boil it to a certain temperature, but no need…. It turned out great! I added all heavy cream and omitted 3 eggs for no particular reason. It still came out rich and creamy.
This is one of those recipes that seems incredibly wrong, but comes out very very good. Visually it’s play-dough pink, and it tastes very very good – even people who don’t like beets finish it down and scrape the bowl for more. And for those who do like beets, well… good thing this recipe makes a TON of the stuff (I had enough for two runs in my ice cream maker, and still had leftovers).