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Author Notes: Repurposing some of the ingredients from savory beet salad—roasted beets, lemon juice, and walnuts—for a non-dairy ice cream. Which was a weird experiment, but I really like the results! The color is intense, and the flavor is earthy and bright at the same time (and vaguely reminiscent of Fruity Pebbles cereal. In a good way.) Adapted from Jeni's Splendid Ice Creams Beet Ice Cream with Mascarpone Orange Zest and Poppy Seeds. —wenderzz
cups walnut cream (recipe follows)
pound beets, trimmed
cup grade B maple syrup
pinch kosher salt
lemon, zested and juiced
cups raw unsalted walnuts
Filtered water to cover, for soaking
cups filtered water
- Soak walnuts in filtered water overnight. Drain and rinse.
- Place the soaked walnuts and measured filtered water in blender; process until smooth (taking breaks to scrape down the sides and blend again if you have a less-than-high-powered blender like mine).
- Preheat oven to 425 degrees. Wrap each beet in a double layer of foil and place in oven on a baking sheet. Roast for 45 minutes to an hour, or until very tender. Unwrap and let cool; peel and set aside. (May be done ahead and stored in refrigerator).
- Heat walnut cream, sugar, maple syrup and a pinch of salt in a saucepan set on medium heat, stirring occasionally. In a separate bowl, mix water with cornstarch; stir until the mixture is smooth and without lumps. Once saucepan contents are warmed through, add in slurry and lemon zest.
- Continue cooking, stirring frequently, until it comes to a boil. Reduce heat to low and cook, stirring, 4 minutes or until thickened. Remove from heat.
- Combine roasted beets and lemon juice in a blender; puree until smooth. Add ice cream base to blender and puree again. Cool in refrigerator several hours or overnight.
- Process in your ice cream maker per manufacturer’s instructions. Cover and store in freezer. Remove from freezer 15 minutes before serving.