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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I like to pair this with a scoop of dark chocolate sorbet or a drizzle of chocolate sauce. It's a very easy ice cream to make, and I really urge people to try it, whether just for yourself to enjoy, or to surprise some unsuspecting guests. Read more . :) and if you, too, find yourself eating scoop after scoop, just tell yourself you're getting your vegetables. Ingredients:
3 medium-size beets |
1 small orange |
8 oz (about 1 cup) sour cream |
3/4 cup sugar |
1/2 cup half-and-half |
Directions:
1. Preheat the oven to 400F.
2. Wrap the beets in foil and roast in the oven until very tender, about 45 minutes. Remove, when cool enough to handle, peel beets and chop finely.
3. Place the beets in a blender or food processor.
4. Add the juice of the small orange and about 1 teaspoon of the orange zest.
5. Purée the mixture until you have a rough purée.
6. Add the sour cream, sugar, and half-and-half.
7. Purée the mixture until completely smooth and combined.
8. Press the mixture through a fine mesh sieve (optional).
9. Refrigerate to chill the mixture completely, several hours or overnight. Churn in your ice cream maker according to the manufacturer’s directions.
10. To serve drizzle with a little chocolate or balsamic syrup.
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