To help you end summer with a chilly bang, I've teamed up with my friend Lindsey of Cafe Johnsonia and some of our favorite bloggers and friends to share some ice cream recipes. If you haven't made ice cream this summer, this roundup of tasty frozen treats and toppings are sure to make you want to make your own.
So for today, in celebration of that Earthy beet and our online Labor Day Ice Cream Social, I made a beet ice cream. Admittedly this is not an ice cream for the masses. It's a funky flavor that will make beet lovers unite and bring a smile to Dwight Shrute's face.
My beet ice cream is simple. Only three ingredients assure you that beet is the star of the show. The natural sweetness from beets is wonderful, especially since I reduced the beet juice down immensely. Though sweet and in ice cream form, tasters told me they absolutely knew and could taste those freshly picked garden beets as if they were eating them raw. (I took that as a compliment. :) ) I adore how balanced the flavor in this ice cream. It's unique and each bite makes you come back for more to try and figure it out.
My ice cream making this summer has been simplified. (I prefer to not call it lazy.) I've been on an anti-egg-cracking-kick. Remember my 2-ingredient Biscoff Ice Cream? Each ingredient should be something you have on hand. And the most work you'll do is juice the beets and wait for the reduction. If you're a beet lover, you've got to try this ice cream!
Make sure to visit the other bloggers who are participating in our Labor Day Ice Cream Social.
Lindsey of Cafe Johnsonia
Becky of Vintage MixerCarrian of Sweet Basil
Holly of Phemomenon
Kelly of Mountain Mamma Cooks
Krista of Budget Gourmet Mom
Karen of 365 Days of Slow Cooking
Marie of Food Nouveau
Rachel of A Southern Fairytale
Shawn of I Wash You Dry
Stephanie of Queen Scarlett
Wendy of 101 Gourmet Series
Beet Ice Cream - 3 Ingredients
by Becky of Project Domestication
2 cups beet juice (from about 6 large beets**)
12 oz. can unsweetened, evaporated milk
14 oz. can sweetened condensed milk.
Prepare ice cream maker for churning. If you need to pre-freeze it, plan ahead.
In a medium saucepan bring beet juice to a boil on high heat then reduce heat to simmer on low-medium. Reduce beet juice to 1/3 cup in measurement, about 25-40 minutes.
In a medium bowl combine evaporated and condensed milks. Whisk until combined. Add beet juice and whisk until smooth. Churn ice cream according to manufacturer's directions. Eat immediately after churning or freeze over night for a firmer texture.
*I have an ice cream maker with a chilling unit so I am able to pour my ice cream directly into the unit. However, I do like a good chill, for saving time and breaking up the work. Often I'll make my ice cream mixtures the night before and churn the day we want to eat it. For this exact recipe, I let the ice cream chill for 4 hours and then churned. Photos were taken after ice cream frozen in container overnight.
**For added color and beet flavor, you could save pulp from juice and let it soak in the evaporated milk mixture then squeeze liquid from cheesecloth. I tried this and it was a bit too much work for such an easy recipe. And really, it doesn't make a big difference.