Beetroot Ice Cream

Beetroot ice cream is a smooth, earthy frozen dessert with a deep crimson color and a subtle sweetness from the beets themselves. The flavor is mild and vegetal, not aggressive, balanced by cream and a hint of vanilla. The key to success is cooking the custard to the right stage so it sets firm without becoming icy.

Ingredients for Beetroot Ice Cream

Fresh beetroots provide the color, earthy flavor, and body that makes this ice cream distinctive. Heavy cream and whole milk create the rich, smooth base that freezes without becoming grainy. Egg yolks thicken the custard and give it a silky mouthfeel. Granulated sugar sweetens the mixture and helps prevent ice crystals from forming as it freezes. Vanilla extract rounds out the flavor without overpowering the beet. A pinch of salt deepens the earthiness and balances the sweetness.

Why This Beetroot Ice Cream Works

Cooking the custard to the coat-a-spoon stage (170°F/77°C) thickens it just enough so the ice cream freezes firm and creamy, not thin and icy. The egg yolks emulsify the cream and milk, creating a smooth texture that stays that way even after freezing. If you undercook the custard, the mixture will freeze with large ice crystals and become grainy.

Roasting the beetroots concentrates their flavor and makes them easy to blend into a silky puree that distributes evenly through the cream. Raw beetroots taste sharp and grassy; roasted ones taste sweet and earthy. Straining the custard after cooking removes any bits of cooked egg white and gives you a completely smooth base to freeze.

Chilling the custard for at least 4 hours before churning is essential: cold custard churns faster and incorporates less air, which means fewer ice crystals and a denser, creamier result. A warm custard will churn slowly and trap too much air, creating a grainy texture that breaks down as it melts.

Mistakes To Avoid

Cooking the custard above 180°F (82°C) or letting it boil will scramble the egg yolks and make the ice cream grainy or broken. The mixture will look curdled and grainy when you blend it, and no straining will fix it. Always stir constantly and check the temperature with an instant-read thermometer to stay in the safe range.

Skipping the chill step between cooking and churning means the custard will churn slowly and trap too much air, resulting in ice cream that is light and fluffy at first but becomes icy and grainy after a few days in the freezer. The texture breaks down because of excess ice crystals. Always give the custard at least 4 hours in the refrigerator.

Using raw or undercooked egg yolks is a food safety risk. The custard must reach 170°F (77°C) at the center to pasteurize the eggs. If you are uncomfortable with this method, use pasteurized eggs from the store and heat the custard to at least 160°F (71°C) for safety.

Blending warm beetroot puree into the custard while it is still hot can cause lumps and uneven color distribution. Let the puree cool to room temperature before folding it in, and stir gently to blend it evenly without breaking up the custard structure. This keeps the ice cream smooth and the color uniform.

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Ingredients

• 1 pound fresh beetroots
• 1 cup heavy cream
• 1 cup whole milk
• 5 large egg yolks
• 1/2 cup (100 grams) granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Step-by-step Instructions

1. Preheat the oven to 400°F (200°C). Scrub the beetroots and place them on a baking sheet. Roast for 40 to 50 minutes until a fork pierces the center easily and the skin slips off.
2. Let the beetroots cool to room temperature, then peel away the skin. Chop them roughly and blend until completely smooth. Measure out 3/4 cup puree and set aside.
3. In a heavy-bottomed saucepan, whisk together the egg yolks and sugar until pale and thick, about 2 minutes. Pour in the milk slowly while whisking to prevent lumps.
4. Add the cream and stir. Place the saucepan over medium heat and cook, stirring constantly, until the mixture reaches 170°F (77°C) on an instant-read thermometer, about 8 to 10 minutes.
5. Remove from heat and pour the custard through a fine-mesh sieve into a bowl. Stir in the vanilla extract and salt.
6. Let the custard cool to room temperature, then fold in the beetroot puree gently until the color is even throughout. Cover and refrigerate for at least 4 hours or overnight.
7. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions, usually 20 to 25 minutes, until it reaches soft-serve consistency.
8. Transfer to an airtight container and freeze for at least 4 hours until firm enough to scoop.