Beet Ice Cream


Makes About 1 Quart

2 cups milk
4 tsp. cornstarch
2lbs red beets
1 1/4 cups heavy cream
1/2 cup sugar
2 tbsp. honey
1/4 kosher salt
3 tbsp. cream cheese, softened


Peel and slice beets. Using a food processor, juice the beets, reserving the pulp and liquid. Strain ¾ cup of the juice through a fine mesh sieve into sauce pan, then reduce over medium heat until roughly ¼ cup of liquid remains; set aside to cool. (If you don’t have a juicer, use a food processor or blender, and puree the beets with just enough water to get them to turn. Then strain them through a fine mesh sieve until you’ve extracted all the liquid you can.)
Make the ice cream: In a bowl, stir together 1⁄4 cup milk and the cornstarch; set slurry aside. In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, honey, beet pulp, and salt. Bring to a boil over medium-high heat. Cook for 4 minutes; stir in slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes. Pour mixture through a fine strainer into a bowl and discard corn solids.

Place cream cheese in a bowl and pour in 1⁄4 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture, along with the reduced beet juice. Pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled. Pour mixture into an ice cream maker; process according to manufacturer's instructions.