For the creme anglaise (runny custard) base:
Double cream, 125ml
Egg yolks, 3
Caster sugar, 60g
Vanilla extract, 1 tbsp or 15ml
For the chantilly cream:
Double cream, 100ml
Vanilla extract, ½ tsp
Icing sugar, 35g
Condensed milk, 150ml
Fresh raw beetroot juice, 95ml from 3 medium size beetroots
Elderflower cordial, 60ml
Rose water, 40ml (or rose syrup, 20ml)
Glucose syrup, 30ml. (Heat up these 3 ingredients in a small pan until the glucose syrup dissolves. Put in the fridge to cool down.)
Hazelnut crunch, 3 tbsp (optional)
Entered by Andriani Katsoni on 02/12/2013
This ice cream is so refreshing and light. It melts instantly into the mouth which makes it so morish. I have adapted a more modern twist to our family recipe by using fresh raw beetroot juice. To our amazement, the beetroot juice gave the right balance in sweetness and overall flavour that the ice cream needed to have. Ideal for spring and summer season or whenever you have access to local fresh beetroots. It can be served in so many ways, some suggestive tips are given under the 'presentation tips' section but feel free to adjust it to your own needs.
- For the crème anglaise (runny custard) base: a) Heat up the milk, double cream and vanilla grains in a heavy-base saucepan on low heat. Once bubbles start forming around the walls remove from heat. (To separate grains from a vanilla bean: Use a paring knife to make a lengthwise incision of the pod. Push the pod sideways with your fingers to open it up. With the back of the knife, gather the seeds from one end to the next). b) While milk is heating up, whisk the egg yolks and sugar in a round bowl. You may use an electric hand whisk. Whisk together until the mixture becomes pale and smooth. This method is called ‘blanchir’ in French which translates as ‘whitening’ because the egg mixture should become something like a fading yellow colour. c) Pour in ⅓ of the hot milk into the whisked egg yolks. Allow 5 seconds to temper the eggs closer to the temperature of the milk. Whisk for 15-30 seconds. Then pour the mixture into the ⅔ of the milk that is still in the saucepan. d) Place the saucepan back on heat. Using a spatula, start stirring as if you are drawing an imaginary figure of 8. You would know you are on the right track, when resistance starts growing against the spatula but your mixture should eventually remain in an oil-like density. When you remove the spatula and it is covered in a thick coat, the crème anglaise is ready. This method where the mixture stays on the spoon is called ‘a la nappe’ in French which means ‘to be covered’. If you wish to be more precise, you may use a thermometer instead of ‘a la nappe’ method. The crème anglaise would be ready when it reaches temperatures between 80°C - 85°C. e) Strain the crème anglaise through a fine sieve, into a clean dry bowl. Place this bowl on top of a bowl filled with cold water and a bit of ice. Stir it with the spatula to help it cool down quicker. Alternatively you may quickly add it into the freezer so that it cools off quicker. Once it cools down completely, it’s ready to use.
- For the chantilly cream: a) Use an electric whisk, beat the double cream with the vanilla extract. b) When it starts thickening up, start adding the icing sugar bit by bit while still whisking. c) Put in the fridge to make sure it would be cold before use.
- For the beetroot juice: Raw beetroot juice is the best choice to give the natural sweet flavour and colour required for the ice cream. Avoid using ready cooked packed beetroots because they are full of vinegar. If fresh beetroots are not accessible, beetroot concentrate can be used. If more than that is added, it would give a bitter taste to the ice cream. Beetroot concentrate would give a nice colour as well but would not give that natural sweetness obtained from freshly raw beetroots. An electric juicer can be used to extract the beetroot juice. Discard the top froth that would appear on the surface of the juice. A second way to get the juice if a juicer is not available would be to peel the beetroots, grate them and strain them through a fine sieve. Use the strained juice only and discard the rest.
- For the final stage: a) Add the crème anglaise, chantilly cream, beetroot juice, elderflower cordial, milk-glucose syrup-rose mixture into a bowl. Stir using a spatula, just so that all the ingredients are mixed up together. Pour the mixture into the ice cream machine. It needs about 40-50 minutes to set. b) Store in the freezer in an airtight container. Before serving, take it out and allow 15 minutes to adjust at room temperature.
Alternative ingredients: -If fresh raw beetroots are not available, beetroot concentrate can be used (can be found in organic stores). -Rose water or rose syrup can be used (can be found in Asian or Middle-east shops).
Presentation tips: You may add in ice cream moulds or ice cream containers for the kids. Or you can sprinkle a few hazelnut crunches on top or mix in some good quality of white chocolate drops. Or you may also serve it with some hot caramel or chocolate sauce. Or it could also serve with some plain wafer biscuits.