Beet Ice Cream

When we visited my brother-in-law Orest and his family in Seattle, he had just received a copy of the book jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer. We looked through the book, and to be perfectly honest, almost every recipe looked completely deelish.

We eventually decided on the beet ice cream, and a good choice it was.

Now I’ve had the chance to make it on my own, and despite a few screw ups with actually following the recipe, I’m incredibly excited about it. Actually I’m hoping to make some ice cream sandwiches out of it, which should be really freaking cool.

Beet ice cream 1

Beet ice cream 2

Anyway I’m too lazy to include the recipe here. Unfortunately I made the mistake of adding the cornstarch slurry to the beet purée rather than the heated cream base; so I decided to take a chance and add a second batch of cornstarch to the cream.

Beet ice cream 3

Also note that I made a double batch, intending to freeze it in two rounds. At the last minute, I decided to put the whole thing into the Kitchen Aid at one time, which perhaps isn’t a great idea, since the ice cream isn’t thickening all that well. We’ll see how it turns out…

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2 Responses to Beet Ice Cream

  1. O-Dog says:

    Two batches in one?? Do tell!

  2. Dave Nirschl says:

    Well the two batches idea comes from a recent revelation I had from baking muffins… Why not make a double-batch and freeze half for later? It’s usually not that much more work to double the recipe–what, maybe 10% more work for double the output? That’s a no-brainer!

    As mentioned, the only drawback seems to be that I overfilled my ice cream canister. Solution: buy a second canister, or freeze the mix on two subsequent days.

    BTW I think the ice cream turned out just fine, even with the overcrowding.

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