Beet Ice Cream With Mascarpone, Orange Zest And Poppy Seeds

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   1. In a bowl, stir together 1/4 cup milk and the cornstarch; set slurry aside. In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, syrup, and salt; bring to a boil over medium-high heat. Add orange zest. Cook for 4 minutes; stir in slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes.

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   2. Place mascarpone cheese in a bowl and pour in 1/4 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture; stir in beet puree*. Refrigerate mixture until chilled.

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   3. Pour mixture into an ice cream maker; process according to manufacturer's instructions, adding poppy seeds during the last minute of churning.

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   *Note that the freezing time usually takes 2-4 hours depending on your freezer.

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   * To puree the beets: I tend to pour 1/4 cup of the milk mixture into the blender with the already blended beet to create a puree as I find it difficult to puree without a liquid.

* Per serving · 4 servings · Values may vary.

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