Golden Beet Orange and Honey Ice Cream with Black Sesame Seeds

20 May

Last weekend, Kimberly had us over to celebrate her birthday, and plied us with some amazing ice creams recipes from Jeni (of Columbus, OH I think)– cardamom saffron was my personal favorite! So I shopped around and ended up adapting Jeni’s beet ice cream recipe to suit my needs– golden beets and honey, and black sesame for flavor and crunch instead of poppy seeds.

Ingredients

  • 2 c whole milk
  • 6 tsp cornstarch
  • 1 1/4 c heavy cream
  • 2/3 c sugar
  • 1/2 tsp salt
  • 2 tbsp honey
  • peel of 1 orange
  • 3 tbsp reduced fat cream cheese
  • 1/2 c pureed roasted golden beets
  • 3 tbsp black sesame seeds

Method

  • In a small bowl, stir together 1/4 c milk and cornstarch– set slurry aside.
  • In a large sauce pan, whisk together remaining milk, cream, sugar, salt, syrup, and honey. Bring to a boil over medium-high heat. Add orange peel (in big chunks). Cook for 4 min, then stir in slurry. Return to a boil and cook, whisk frequently until thickened (4-5 min).
  • Place cream cheese in a bowl and pour in 1/2 c of the hot milk mixture, whisking until smooth. Then whisk in remaining milk mixture. Pour mixture into a metal bowl and submerge in a bowl of ice water until cool.
  • Remove orange peel (or don’t, because it is actually super tasty!) and add pureed beets. Pour mixture into ice cream maker and process according to the maker’s instructions. Add sesame seeds during last few minutes of churning, and top with more seeds if you’d like!
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2 Responses to “Golden Beet Orange and Honey Ice Cream with Black Sesame Seeds”

  1. heather whitbread July 6, 2013 at 3:56 pm #

    I’m interested in trying this recipe but your method doesn’t say when to add the beets!

    • kitchenmess July 7, 2013 at 5:38 pm #

      Ah– sorry there! Just updated the recipe– the beets get added right after you cool the slurry and take out the orange peel.

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