White Chocolate Apple and Beetroot Ice Cream
Equipment
- Ice cream machine
Ingredients
- 8 oz Whole fresh beetroot
- 1 Cup Peeled and Cored apple, cut into 1/4 inch dice
- 2 Tbsp Orange zest
- 1 Cup Orange juice
- 1 Cup Chopped White chocolate
- 4 Cups heavy Cream
- 4 Large Egg Yolks
- 1 Cup Sugar
- 1/4 tsp Kosher or sea salt
- 1 to 3 cups Water to boil the beats
- Olive oil to saute the apples
Instructions
- Cut the beets into 1 to 2 inch chunks. Put in a pot with orange juice and water. Boil until soft. and most of the liquid has evaporated. If they aren't soft enough, add more water and continue cooking. But, in the end, you want just a coating of liquid.
- Puree the beets until smooth. Refrigerate until needed.
- Heat a little oil in a saute pan over medium high heat. Saute the apples until lightly browned and softened, but not mushy. Refrigerate until needed.
- Heat cream, white chocolate and sugar in a heavy pot over medium heat until it comes to a simmer. Whisk to melt the chocolate and sugar. Put the eggs in a bowl. Whisk in a couple tablespoons of the hot cream to temper the eggs. Then slowly add in the rest, whisking continuously. Return to the pot over low heat and continue stirring until it slightly thickens. Be careful not to "scramble" the eggs. Transfer it back to a mixing bowl and set that bowl into an ice bath. Whisk it until it cools completely.
- Whisk in the beets and orange zest. Then fold in the Apples.
- Transfer the ingredients to your prepared ice cream machine. Then follow manufacturer's instructions. You will see it thicken in the bowl. Depending on the machine, you may be able to serve right from the machine, or it may require additional time in the freezer.