Scooped: Roasted Beet And Dark Chocolate Ice Cream Recipe

1. 1

   In a three quart saucepan, combine beets and half and half. Simmer on low heat until a paring knife twisted into a beet easily cuts it apart, about half an hour. While pot is simmering, whisk together egg yolks and sugar in a large bowl until light in color and thickened.

2. 2

   Transfer beet mixture to a blender and puree until very smooth. If your blender lid comes with a stopper for a hole in the lid, remove the stopper and cover with a few sheets of paper towel while blending-this will keep the hot liquid from bursting out while blending.

3. 3

   Return beet mixture to saucepan over low heat and thoroughly whisk in cocoa and a pinch of salt. Slowly pour 1/3 of beet mixture into egg mixture, whisking constantly, then transfer everything back to saucepan. Heat below a simmer, stirring frequently, until mixture thickens enough such that a finger swiped across the back of a coated spoon leaves a clean line. Pour through a strainer into an airtight container, add orange zest, stir to combine, and let chill over night.

4. 4

   The next day, churn in an ice cream maker according to manufacturer's instructions. In the last minute of churning, slowly add shaved chocolate. Ice cream is best eaten as soft-serve. If storing for later, let thaw on a counter for 10 to 15 minutes before serving.

* Per serving · 4 servings · Values may vary.

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