Indulge in the perfect Christmas lunch dessert with Cora de Kock’s Chocolate and Wildeklawer Beet Ice Cream from her “Reënboogresepte” recipe book! This delightful treat combines the richness of dark chocolate and the earthy sweetness of Wildeklawer beets.
Follow the steps below to create a velvety and unique ice cream experience that will leave your guests craving more.
Chocolate and Wildeklawer Beet Ice Cream
Ingredients:
– 300 g Wildeklawer beet
– 300 ml full-cream milk
– 200 ml double cream
– 4 large eggs
– 100 g caster sugar
– 100 g dark chocolate, broken into small pieces
– 300 ml full-cream milk
– 200 ml double cream
– 4 large eggs
– 100 g caster sugar
– 100 g dark chocolate, broken into small pieces
Method:
1. Preheat the oven to 200°C.
2. Place the beet in an oven pan with 1 cm water, cover with foil and roast for at least 1 hour until tender.
3. Allow it to cool completely.
4. Peel the beet, chop it roughly and puree it in a food processor with 100 ml of the milk.
5. Measure the puree – there should be no more than 300 ml. Set aside.
6. To make the custard, heat the remaining milk and cream until just below boiling point and let it cool slightly.
7. Whisk egg yolks and sugar, pour over the warm milk and cream, and whisk until smooth.
8. Pour into a clean pan.
9. Simmer gently and stir continuously until the mixture thickens. Do not let it boil – it may curdle.
10. Remove from heat and let it cool to room temperature. Stir occasionally to prevent a skin from forming.
11. Meanwhile, melt the chocolate by placing it in a heatproof bowl in a larger bowl filled with freshly boiled water.
12. Stir the melted chocolate into the custard; it is normal for the mixture to be slightly grainy.
13. Stir in the beet puree.
14. Pass the mixture through a sieve, let it cool, and then refrigerate.
15. Churn the mixture in an ice cream maker until soft-serve consistency, transfer it to a suitable container, and freeze until solid.
16. Alternatively, freeze it in a flat container and break up the ice crystals every hour before the mixture hardens.
17. Place the ice cream in the refrigerator half an hour before serving to soften slightly.
2. Place the beet in an oven pan with 1 cm water, cover with foil and roast for at least 1 hour until tender.
3. Allow it to cool completely.
4. Peel the beet, chop it roughly and puree it in a food processor with 100 ml of the milk.
5. Measure the puree – there should be no more than 300 ml. Set aside.
6. To make the custard, heat the remaining milk and cream until just below boiling point and let it cool slightly.
7. Whisk egg yolks and sugar, pour over the warm milk and cream, and whisk until smooth.
8. Pour into a clean pan.
9. Simmer gently and stir continuously until the mixture thickens. Do not let it boil – it may curdle.
10. Remove from heat and let it cool to room temperature. Stir occasionally to prevent a skin from forming.
11. Meanwhile, melt the chocolate by placing it in a heatproof bowl in a larger bowl filled with freshly boiled water.
12. Stir the melted chocolate into the custard; it is normal for the mixture to be slightly grainy.
13. Stir in the beet puree.
14. Pass the mixture through a sieve, let it cool, and then refrigerate.
15. Churn the mixture in an ice cream maker until soft-serve consistency, transfer it to a suitable container, and freeze until solid.
16. Alternatively, freeze it in a flat container and break up the ice crystals every hour before the mixture hardens.
17. Place the ice cream in the refrigerator half an hour before serving to soften slightly.
Enjoy!
