Well, Ice Cream Week has come to a close here on the ol’ blog. If you only take one thing away from this week’s posts, let it be this; Beet Ice Cream is PINK.
This recipe intrigued me the first time I saw it in the cookbook. In addition to the milk/cream/sugar base that the majority of the ice creams in Jeni’s Splendid Ice Creams at Home use, this one combines two roasted, pureed beets and mascarpone cheese and throws an orange peel into the mix to steep. Jeni calls for poppy seeds to be added while the ice cream is churning, but my texture issues with bits in food put the kibosh on that.
And there in lies the problem. I pureed my beets and forced the puree through a fine mesh sieve, but the ice cream is still full of tiny little beet bits. My husband Rob didn’t have a problem with the beet bits, but I sure did. Even though I enjoy the flavor of this ice cream quite a bit (it’s so interesting and not at all what you think it might taste like), I only had one bowl because I couldn’t deal with the beet bits. I wish there was some way to OBLITERATE bits in food so that everything could be completely super smooth. But until that magical device finds its way into my home, I’ll stick to the creamy recipes.
So that wraps up Ice Cream Week! I will definitely still post all the recipes I try, but autumn is in the air and there are MANY baked goods on my horizon. In fact, there are a couple of pies cooling in my kitchen as I type this. More about those later.