Roasted Beet and Dark Chocolate Ice Cream
- 2/3 pound roasted, peeled beets, diced into 1/2 inch cubes (about 3 medium)
- 3 cups half and half (or 1 1/2 cups each cream and whole milk)
- 6 egg yolks
- 3/4 cup sugar
- 3 tablespoons (or to taste: see note) high-quality Dutch-process cocoa powder
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon orange zest
- 2 ounces dark chocolate, shaved on a vegetable peeler
- Produce
- Beets, roasted (2/3 pound)
- Orange, zest (1/2 teaspoon)
- Cooking & Baking
- Dark chocolate (2 ounces)
- Kosher salt (1/2 teaspoon)
- Sugar (3/4 cup)
- Dairy
- Half and half (3 cups)
- Refrigerated
- Egg yolks (6)
- Other
- 3 tablespoons (or to taste: see note) high-quality Dutch-process cocoa powder
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published February 18, 2011 (2 years ago).
18 people saved this recipe.
