Recipe courtesy of Michael Symon
Total:
4 hr 10 min
Active:
10 min
Yield:
2 quarts
Level:
None

Ingredients

  • 3 large beets
  • 1 cup orange juice
  • 12 eggs yolks
  • 3/4 cup sugar
  • 2 vanilla beans
  • 2 1/2 cups cream
  • 1 cup heavy cream
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne

Directions

Roast beets in 350-degree oven until tender about 2 hours. Peel and cut into small pieces. Place beets in blender with orange juice and puree until smooth. Split vanilla beans, scrape, and add seeds to the cream and scald. Whisk together the egg yolks and sugar and then stir into the cream mixture. Stir over low heat until mixture begins to thicken (enough to coat the back of a spoon), about 10 minutes. Remove from heat and stir in remaining ingredients. Let ice cream chill in cooler. Turn in an ice cream maker and serve.

IDEAS YOU'LL LOVE

Cocoa Whipped Cream

Recipe courtesy of Alton Brown

Hot and Spicy Fajitas

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

So Much Pretty Food Here