Image © Marlene Turner
Beet Ice Cream
- 3 large red beets
- 1 small cinnamon stick
- 1 bay leaf
- 1 small piece of ginger
- 1 tsp. mixed essence
- 2 cups fresh coconut milk Grate the flesh of 1-2 coconuts, add a little water and squeeze out the milk or 1 can coconut milk
- 2 cans condensed milk
- 1 1/2 can evaporated milk
- 2 Tbsp. custard powder
- 1 1/2 cups water (if using canned coconut milk use only 1 cup
Grate beets and place in a saucepan. Add enough water to cover beets and add cinnamon, bay leaf and ginger.
Bring to a simmer then reduce heat and let continue to simmer about 10 mins. Turn off the heat and allow to cool long enough to handle.
Using a strainer, squeeze out all the liquid from beets. Return to heat until the beet juice in the saucepan reduces to about half of what you started with. Remove from heat and allow to cool.
Meanwhile, in another saucepan bring some more water to boil. Mix custard powder with a little tap water to make a slurry (runny) liquid then add to boiling water, stirring rapidly.
Lower heat to a simmer but keep stirring. Let cook for about 2 to 3 minutes. Add evaporated milk then condensed milk and coconut milk stirring after each. Remove from heat.
Add the reduced beet liquid to the custard and taste for sweetness. If needed add a tablespoon or two of sugar. Add mixed essence.
Strain the mixture, cover tightly and allow to cool completely.
At this point you can leave overnight or proceed to ice cream maker, following the manufacturers directions.
Serve immediately as soft serve or place in freezer to firm up for a couple of hours.