Skip to main content

Beetroot Ice Cream


After savouring a spicy meal, time for some  not overly sweet relaxing dessert.  The weather has been crazy these past few weeks, hot and humid which makes one feel sweaty, lethargic and irritable.  So this comfortable dessert is what we need right now to keep our heads and bodies Cool!






















Recipe for Beetroot Ice Cream      (adapted from Goodfoodchannel)

    Ingredients
    • 200 gm beetroot, peeled
    • 150 ml milk
    • 300 ml whipping cream
    • 1 vanilla pod, split lengthwise, seeds scrapped
    • 50 gm caster sugar
    • 4 egg yolks
     Method
    1. Boil beetroot till tender, drain, after cooling slightly, puree in a blender or food processor.  Measure out 75 ml, set aside.
    2. Using a ball whisk, whisk egg yolks with the sugar till smooth, set aside.
    3. Place milk and cream in a saucepan, heat gently, adding in the vanilla seeds.  Once milk starts to foam up, remove from heat.
    4. Gradually, pour this into the egg mixture, whisking continously not to cook the eggs.  Add in the beetroot pureee, mix well.
    5. Pour this back into the saucepan, cook on low heat stirring continuously till thick enough to coat the back of the wooden spoon.  Remove from heat.
    6. Pour this into a large bowl, cover with cling wrap.  Let cool, then refrigerate overnight.
    7. Churn in the ice cream maker according to the instructions of your ice cream maker 


Comments

  1. Sinful yet in a healthy way. Loves this.

    ReplyDelete
  2. Wow ... unique flavor, is it for sale? Can I order a tub? :)

    ReplyDelete
    Replies
    1. The ice cream would have melted when you receive it!

      Delete
  3. Wow! A lovely pink! Can you taste the beet in the ice cream?

    ReplyDelete
  4. WOW! I love this beetroot ice-cream! The colour is so pretty and I need a big scoop too. So weather is so hot over here!

    ReplyDelete
    Replies
    1. At a glance it looks like strawberry ice cream. Help yourself!

      Delete
  5. Hi Cheah, you're sooooo good at making ice creams. How I wish you live next door...

    ReplyDelete
  6. I am into ice-cream making these days because of the heat. I love the colour the beetroot gives to the ice-cream!

    ReplyDelete
  7. How I wish that scoop is within my reach! Looks so yummy!

    ReplyDelete
    Replies
    1. Thanks. You'll need to stretch out your hand....:)

      Delete
  8. This is spectacular, Cheah. Better than strawberry ice cream.

    ReplyDelete
    Replies
    1. Looks like strawberry ice cream, but doesn't have much beet root taste either.

      Delete
  9. so special! first time seeing beetroot ice cream..i wonder how it taste like..

    ReplyDelete
    Replies
    1. It tastes nice but can't really tell there's beet root, but the colour is very refreshing.

      Delete
  10. The color looks like strawberry.. what an interesting recipe!

    ReplyDelete
  11. Hi, Cheah, beetroot by itself tastes a bit sour, isn't it, so this beetroot ice-cream must be very refreshing!An ice-cream maker here can be as cheap as just $20-$30 but I'm really curious how good they are compares to a good brand. Anyway, it is something that I'm hesitating to buy.

    ReplyDelete
    Replies
    1. The ice cream doesn't taste sour at all, really can't tell there's beet in it. I'm using a Cuisinart ice cream maker, so far so good.

      Delete
  12. Hi Cheah, very refreshing and delicious ice cream. Look really good, I need 2 scoop please! :)
    Best regards.

    ReplyDelete
  13. So you bought an ice cream maker finally , what brand ? Love this pinky ice cream, remind I have so long did not make ice cream after the last attempt!

    ReplyDelete
  14. Hi Cheah,
    I love your pink beet root ice cream. Looks creamy n smooth too. Drooling!
    I have some left over beet root purée from making red velvet cupcakes. Love to try them on this.
    Thanks for sharing!
    mui

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Eel soup

This is an ABC soup with a difference.  Yes, there's fish in this soup ..... added a block of eel in it.  Curiosity was what prompted me to cook this soup.  I asked the fishmonger what is the best way to prepare this fish and he said that this eel makes a very tasty soup and I can't agree  more! Sweet and tasty soup with no fishy smell at all! Recipe for Eel Soup Ingredients 350 gm eel 2 carrots, cut into cubes 2 tomatoes,cut into wedges 3 onions, cut into wedges 2.5 lt of water 20  white peppercorns, crushed Seasalt to taste Method Clean up the fish, set aside. Put the water into a pot, bring to a boil and add in the carrots, tomatoes, onions and peppercorns. Simmer for a while and add in the eel. Cover, lower the heat to medium low and let the soup simmer for about 1.1/2 hours. Add salt to taste. Ladle and serve immediately. I'm sharing this recipe with  Recipe Box # 30  hosted by Bizzy Bakes

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and