Recipe courtesy of Michael Symon
Print
Total:
4 hr 10 min
Prep:
10 min
Cook:
4 hr
Yield:
2 quarts

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.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Ice Cream Base

Recipe courtesy of Zoë François

Roasted Strawberry and Buttermilk Ice Cream

Recipe courtesy of Jeni Britton Bauer

Grilled Pineapple with Vanilla Ice Cream And Rum Sauce

Recipe courtesy of Ellie Krieger

Speedy Ice Cream Cake

Recipe courtesy of Siba Mtongana

Cream Pie

Recipe courtesy of Kelsey Nixon

Chocolate Croissant Bread Pudding with Bourbon Ice Cream Sauce

Recipe courtesy of Michael Chiarello

On TV

Trending Videos

So Much Pretty Food Here