Beet Maple Walnut Ice Cream Recipe

Name: Beet Maple Walnut Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Main Ingredients; 2 3/4 cups walnut cream (recipe follows); 3/4 pound beets, trimmed; 1/2 cup sugar; 1/4 cup grade B maple syrup; 1 pinch kosher salt; 2 tablespoons cornstarch; 1 lemon, zested and juiced; Walnut Cream; 2 cups raw unsalted walnuts; Filtered water to cover, for soaking; 1 3/4 cups filtered water

Servings: persons

Main Ingredients
2 3/4 cups walnut cream (recipe follows)
3/4 pound beets, trimmed
1/2 cup sugar
1/4 cup grade B maple syrup
1 pinch kosher salt
2 tablespoons cornstarch
1 lemon, zested and juiced
Walnut Cream
2 cups raw unsalted walnuts
Filtered water to cover, for soaking
1 3/4 cups filtered water

1
Soak walnuts in filtered water overnight. Drain and rinse.
2
Place the soaked walnuts and measured filtered water in blender; process until smooth (taking breaks to scrape down the sides and blend again if you have a less-than-high-powered blender like mine).
3
Preheat oven to 425 degrees. Wrap each beet in a double layer of foil and place in oven on a baking sheet. Roast for 45 minutes to an hour, or until very tender. Unwrap and let cool; peel and set aside. (May be done ahead and stored in refrigerator).
4
Heat walnut cream, sugar, maple syrup and a pinch of salt in a saucepan set on medium heat, stirring occasionally. In a separate bowl, mix water with cornstarch; stir until the mixture is smooth and without lumps. Once saucepan contents are warmed through, add in slurry and lemon zest.
5
Continue cooking, stirring frequently, until it comes to a boil. Reduce heat to low and cook, stirring, 4 minutes or until thickened. Remove from heat.
6
Combine roasted beets and lemon juice in a blender; puree until smooth. Add ice cream base to blender and puree again. Cool in refrigerator several hours or overnight.
7
Process in your ice cream maker per manufacturer's instructions. Cover and store in freezer. Remove from freezer 15 minutes before serving.

1633

kcal

Calories

145

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Main Ingredients, 2 3/4 cups walnut cream (recipe follows), 3/4 pound beets, trimmed, 1/2 cup sugar, and more.

Yes, Beet Maple Walnut Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Beet Maple Walnut Ice Cream

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