This is surprisingly smooth and creamy despite the lack of egg yolks. I took a few shortcuts by adding the sugar, salt, and cornstarch to the pan and then slowly adding the cream and milk. The corn syrup and orange peel were then added to the mixture. After it thickened and I removed the orange peel, I pureed the beets in the blender with the mascarpone and then added the hot milk to it and blended until the beets were fully incorporated. After chilling the mixture in the fridge overnight, I put it in my ice cream maker and ended up with a bright fuscia ice cream just as shown in the picture. I omitted the poppy seeds because I could not find any. The taste is more orange than beet, but that's OK with me. It's a very pleasant citrus flavor that's a perfect summertime treat. And the texture is just wonderful.
Beet Ice Cream with Mascarpone, Orange Zest, and Poppy Seeds
Jeni's Splendid Ice Creams in Columbus, OH has some of the most amazing flavors around, but they all start with one simple base. In this recipe, which first appeared in SAVEUR Issue #140 along with Molly O'Neill's story Here's the Scoop, the addition of roasted beets and poppy seeds lends the end product a festive hue and a bit of crunch.
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Credit: Todd Coleman
INGREDIENTS
2 cups milk4 tsp. cornstarch
1 1/4 cups heavy cream
2/3 cup sugar
2 tbsp. light corn syrup
1/2 tsp. kosher salt
Peel of 1 orange
3 tbsp. mascarpone cheese, softened
1/2 cup puréed roasted beets
2 tbsp. poppy seeds
2. Place mascarpone cheese in a bowl and pour in 1/4 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture; stir in beets. Pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled.
3. Remove orange peel. Pour mixture into an ice cream maker; process according to manufacturer's instructions, adding poppy seeds during the last minute of churning. Transfer ice cream to a storage container and freeze until set.
INSTRUCTIONS
1. In a bowl, stir together 1/4 cup milk and the cornstarch; set slurry aside. In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, syrup, and salt; bring to a boil over medium-high heat. Add orange peel. Cook for 4 minutes; stir in slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes.2. Place mascarpone cheese in a bowl and pour in 1/4 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture; stir in beets. Pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled.
3. Remove orange peel. Pour mixture into an ice cream maker; process according to manufacturer's instructions, adding poppy seeds during the last minute of churning. Transfer ice cream to a storage container and freeze until set.
Ratings & Reviews (3)
If you love beets you will love this one and if you don't this ice cream could convert you!!! Agree that the orange flavor is stronger than the beet, but the subtle earthy character of beet is defitely there and the color is certainly eye popping!!! No need to mess with Jeni's method for making the best homemade ice cream ever. Check out her book for even more fun flavor combos.
excellent
Beet Ice Cream with Mascarpone, Orange Zest, and Poppy Seeds
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