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.
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
- 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.
- Use a rubber spatula on the sides of the pan to keep the mixture from burning. Cook until mixture coats the spatula.
- Strain mixture through a fine mesh strainer, pushing hard with a whisk to get as much through as possible.
- Refrigerate overnight.
- The next day put mixture in the freezer for an hour.
- Then blend using an immersion blender or in a stand-up blender.
- Freeze in an ice cream maker according to the manufacturer’s directions.
- Store in the freezer.
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