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White beetroot ice cream

A great way to use vegetables in a dessert is through ice cream. This recipe will also work very well with Jerusalem artichokes.

Creation by Liam Dillon, The Boat*, Lichfield, UK.

Makes 1.5l.

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Allergens and dietary requirements

  • Cow's milk
  • Lactose
  • Egg
  • Vegetarian

Ingredients

800
g
white beetroot
1000
g
milk
150
g
whipping cream
25
g
powdered milk
200
g
egg yolk
200
g
sugar
as needed
Maldon salt

Scale recipe

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