Spicy Beet Ice Cream

Recipe Ingredients

3		Beets (large)
1 cup	237ml	Orange juice
12		Eggs yolks
3/4 cup	148g / 5.2oz	Sugar
2		Vanilla beans
2 1/2 cups	592ml	Cream
1 cup	237ml	Heavy cream
1 teaspoon	5ml	Ground cinnamon
1/4 teaspoon	1.3ml	Cayenne

Recipe Instructions

Roast beets in 350-degree oven until tender about 2 hours. Peel and cut into small pieces. Place beets in blender with orange juice and puree until smooth.

Split vanilla beans, scrape, and add seeds to the cream and scald. Whisk together the egg yolks and sugar and then stir into the cream mixture. Stir over low heat until mixture begins to thicken (enough to coat the back of a spoon), about 10 minutes. Remove from heat and stir in remaining ingredients. Let ice cream chill in cooler. Turn in an ice cream maker and serve.

This recipe yields 2 quarts.

Source:
MELTING POT with Michael Symon - (Show # MP-1B10) - from the TV FOOD NETWORK

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