Scooped: Roasted Beet and Dark Chocolate Ice Cream

Name: Scooped: Roasted Beet and Dark Chocolate Ice Cream
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 10
Cuisine: Global
Ingredients: 57 grams dark chocolate, shaved on a vegetable peeler; 3 Tbsps (or to taste: see note) high-quality Dutch-process cocoa powder; 6 egg yolks; 710 milliliters half and half (or 1 1/2 cups each cream and whole milk); 1 teaspoons Kosher salt; 1 teaspoons orange zest; 302 grams roasted, peeled beets, diced into 1/2 inch cubes (about 3 medium); 177 milliliters sugar

This recipe serves 10. One portion of this dish contains about 7g of protein, 14g of fat, and It is a good option if you're following a gluten free and vegetarian diet. Head to the store and pick up chocolate, half and half, sugar, and a few other things to make it today. Summer will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 4 hours.

Instructions

In a three quart saucepan, combine beets and half and half. Simmer on low heat until a paring knife twisted into a beet easily cuts it apart, about half an hour. While pot is simmering, whisk together egg yolks and sugar in a large bowl until light in color and thickened.

Ingredients you will need

Half And Half

Egg Yolk

Beet

Sugar

Equipment you will use

Sauce Pan

Knife

Whisk

Bowl

Pot

Transfer beet mixture to a blender and purée until very smooth. If your blender lid comes with a stopper for a hole in the lid, remove the stopper and cover with a few sheets of paper towel while blending—this will keep the hot liquid from bursting out while blending.

Ingredients you will need

Beet

Equipment you will use

Paper Towels

Blender

Return beet mixture to saucepan over low heat and thoroughly whisk in cocoa and a pinch of salt. Slowly pour 1/3 of beet mixture into egg mixture, whisking constantly, then transfer everything back to saucepan.

Ingredients you will need

Cocoa Powder

Beet

Salt

Egg

Equipment you will use

Whisk

Sauce Pan

Heat below a simmer, stirring frequently, until mixture thickens enough such that a finger swiped across the back of a coated spoon leaves a clean line.

Pour through a strainer into an airtight container, add orange zest, stir to combine, and let chill over night.

Ingredients you will need

Orange Zest

Equipment you will use

Sieve

The next day, churn in an ice cream maker according to manufacturer's instructions. In the last minute of churning, slowly add shaved chocolate. Ice cream is best eaten as soft-serve. If storing for later, let thaw on a counter for 10 to 15 minutes before serving.

Ingredients you will need

Chocolate