Beet ice cream? Yup.
And for the first time in awhile, my vegetables-for-dessert confection is a keeper.
- The beet flavor is up front and present , not hiding timidly in the background
- Cream and beet works, they're good together
- Isn't the color glorious?!
FOR THE RECORD ... This is my entry in Sugar High Friday -- the dairy edition -- hosted this month by Spittoon Extra.
shf & sugar high friday
FROM THE ARCHIVES ... See the Recipe Box for other ways to use vegetables in desserts.
BEET ICE CREAM
Bookmark or print this recipe only
Hands-on time: 30 minutes? sorry lost track!
Time to table: Overnight
Makes 4 cups
Water to cover
1 1/2 pounds fresh beets
Sugar to taste (I used 4 tablespoons)
Wash the beets well. Cut off the greens (don't waste 'em, they're delicious!) but leave an inch or so attached. Boil til done, adding water as needed, until cooked (if the beets are large, this can take awhile) and a knife slips easily into the center of the beet. Cool. Peel and puree in a food processor. Sweeten to taste.
ICE CREAM OR CUSTARD
Make a batch of Kitchen Parade's Chameleon Ice Cream. Follow the instructions for Very Very Vanilla but substitute lemon extract for vanilla. For ice cream, swirl beet puree into ice cream before processing OR just before serving. For custard, skip the processing step and stir in beet puree just before serving.
Per Half Cup: 172 Cal (32% from Fat, 13% from Protein, 55% from Carb); 6 g Protein; 6 g Tot Fat; 3 g Sat Fat; 24 g Carb; 1 g Fiber; NetCarb23; 96 mg Calcium; 2 mg Iron; 232 mg Sodium; 78 mg Cholesterol; Weight Watchers 3.5 points
- When you see this ◄ in the title and the Recipe Box, you know the recipe's a personal favorite. Tastes vary, of course, but the mark is one indication of another vegetable recipe that's worth paying attention to.