Beetroot and Dark Chocolate Custard Ice Cream
Inspired by techniques from Serious Eats.
Our vanilla custard with a twist: cooked beetroot is simmered in the dairy and blended smooth, then cocoa, orange zest and shaved dark chocolate take the place of vanilla. Earthy, chocolatey and a stunning colour.
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Method
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Free sugars
20.5 g per serving
41 % of the 50 g daily maximum · 82 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- ice-cream maker
- medium heavy saucepan
- heatproof bowl
- whisk
- silicone spatula
- probe thermometer
- fine sieve
- large bowl of iced water
- freezer container with lid
- blender
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 362 kcal |
| Protein | 6.4 g |
| Carbohydrate | 30.8 g |
| of which sugars | 27.3 g |
| of which free sugars | 20.5 g |
| Fat | 24.8 g |
| of which saturates | 14.5 g |
| Fibre | 2 g |
| Salt | 0.36 g |
Protein per 100 kcal
1.8 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
