Spicy Beet Ice Cream

1. 1

   Roast beets in 350-degree oven until tender about 2 hours.

2. 2

   Peel and cut into small pieces.

3. 3

   Place beets in blender with orange juice and puree until smooth.

4. 4

   Split vanilla beans, scrape, and add seeds to the cream and scald.

5. 5

   Whisk together the egg yolks and sugar and then stir into the cream mixture.

6. 6

   Stir over low heat until mixture begins to thicken (enough to coat the back of a spoon), about 10 minutes.

7. 7

   Remove from heat and stir in remaining ingredients.

8. 8

   Let ice cream chill in cooler.

9. 9

   Turn in an ice cream maker and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.