Raspberry Beet Ice Cream

Adam Ryan, executive chef at One99 in Orangeville, regularly makes ice creams for the restaurant menu. He starts with his basic recipe, which uses local honey, and then adds local ingredients and flavours.

May 16, 2013 | | Back Issues | Desserts | Food | FOOD Spring – Summer 2013 | Recipes

Adam Ryan, executive chef at One99 in Orangeville, regularly makes ice creams for the restaurant menu. He starts with his basic recipe, which uses local honey, and then adds local ingredients and flavours. Here are two of his favourite: Hockley Valley Coffee Ice Cream and Raspberry Beet.

“My advice to you is not to inquire why or whither, but just enjoy your ice cream while it’s on your plate.”
Thornton Wilder

Raspberry Beet Ice Cream

Serves

Makes 1 quart.

Type

Dessert

Ingredients

  • ¾ cup honey
  • 8 egg yolks
  • 3⁄8 cup sugar
  • 1 tsp salt
  • 2 cups 2% milk
  • 3 cups raw red beets, peeled and grated (roughly 2 large beets)
  • 3 cups raspberries

Instructions

  1. Whisk all ingredients together in a saucepan over medium heat and cook, stirring often and crushing the raspberries to squeeze and infuse the juice into the mixture as it cooks.
  2. Use a rubber spatula on the sides of the pan to keep the mixture from burning. Cook until mixture coats the spatula.
  3. Strain mixture through a fine mesh strainer, pushing hard with a whisk to get as much through as possible.
  4. Refrigerate overnight.
  5. The next day put mixture in the freezer for an hour.
  6. Then blend using an immersion blender or in a stand-up blender.
  7. Freeze in an ice cream maker according to the manufacturer’s directions.
  8. Store in the freezer.

About the Author More by In The Hills

Related Recipes

Dufferin Eco-Energy Park

Mar 23, 2012 | Jeff Rollings | Back Issues

While landfill raised concerns about what was seeping into our ground and water, gasification raises concerns about what is seeping into our air.

Leave a Comment

Your email address will not be published. Required fields are marked *

By posting a comment you agree that IN THE HILLS magazine has the legal right to publish, edit or delete all comments for use both online or in print. You also agree that you bear sole legal responsibility for your comments, and that you will hold IN THE HILLS harmless from the legal consequences of your comment, including libel, copyright infringement and any other legal claims. Any comments posted on this site are NOT the opinion of IN THE HILLS magazine. Personal attacks, offensive language and unsubstantiated allegations are not allowed. Please report inappropriate comments to vjones@inthehills.ca.