Beet Ice Cream
Beets may seem odd for dessert, but remember that beets are very sweet and the color is spectacular! Save your beets until you have enough for this great recipe.
4 pounds beets, trimmed, peeled
1 cup milk
2/3 cup sugar
1 2/3 cups crème fraiche
3/4 cup fresh lemon juice
Combine the beets, milk and sugar in a 4-quart saucepan. Bring to a boil over medium heat. Reduce the heat to a simmer. Cover and cook for 30 minutes, or until the beets are very tender, stirring occasionally.
Put the beets, with the cooking liquid and crème fraiche, in a blender. Puree until very smooth. Transfer the mixture to a metal bowl and stir in lemon juice. Cover and chill for 2 hours or until cold.
Churn the beet mixture in an ice cream maker according to manufacturer's
instructions, for about 25 minutes. Transfer to a container and store in the freezer.
Makes 2 1/2 pints.
From “Vegetable Love,” by Barbara Kafka, Artisan Books, 2005.