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
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.