Sweet, earthy, and just gorgeous. I am convinced this one is especially healthy for you, so go nuts. Ice cream for lunch anyone?

Makes about 1 quart

You will need:

1 medium beet, juiced (should yield about 1/3 cup)

1  cup whole milk

2  cups heavy cream

1⁄2 cup+2 tablespoons sugar

pinch of salt

2 tablespoons fennel seed,
lightly crushed with a mortar and pestle

4 egg yolks

  1. In a small saucepan, boil the beet juice until reduced by about 1⁄2, about 5 minutes or so. Remove from heat and set aside.
  2. In a medium saucepan, heat the milk, cream, 1⁄2 cup sugar, salt, and the crushed fennel seeds, stirring occasionally until the sugar dissolves.
  3. Remove from heat, cover with a tight-fitting lid, and let steep for 15 minutes.
  4. In a small bowl whisk the egg yolks with 2 tablespoons sugar until pale and well combined, about 1–2 minutes. Return your cream mixture to a simmer.
  5. Temper the egg yolks by slowly whisking in about 1⁄4–1⁄2 cup of the hot cream mixture.
  6. Return this egg mixture back into the saucepan, put on low-medium heat, and stir with a rubber spatula constantly until the custard thickens and coats the back of a spoon, holding its shape when you drag your finger acrossit. This will take about 3 minutes.
  7. Strain the hot custard over a fine mesh strainer and into a medium metal bowl to catch the fennel seeds and any overcooked bits. Whisk in the beet juice and set the bowl over an ice bath to chill.
  8. Churn in your ice cream maker.
  9. Store in glass or metal containers in the freezer for up to 2 weeks.


Photography by Styling by Dimity Jones + Photography by Linda Pugliese

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