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
- 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.
- In a medium saucepan, heat the milk, cream, 1⁄2 cup sugar, salt, and the crushed fennel seeds, stirring occasionally until the sugar dissolves.
- Remove from heat, cover with a tight-fitting lid, and let steep for 15 minutes.
- 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.
- Temper the egg yolks by slowly whisking in about 1⁄4–1⁄2 cup of the hot cream mixture.
- 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.
- 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.
- Churn in your ice cream maker.
- Store in glass or metal containers in the freezer for up to 2 weeks.
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