No one knows what the body can do. -Spinoza

Tuesday, November 3, 2009

Beetroot Yum with Disturbing Faux-Mouse Imagery

Feel free to make me this anytime. I haven't tried it yet. And maybe I want to ask you to substitute coconut milk (the drinkable kind) for the dairy in this, and I-don't-frickin'-know-what instead of the eggs, cause I'm vegan (unless people from out of town are visiting and they keep pushing cheese! cheese! at me). So, maybe just TELL ME you did all that substituting and we'll overlook the lies? But seriously, go ahead. Doesn't this sound good? (I love beetroots.)

Beet Ice Cream
Recipe Courtesy of Chef Patrick Fahy
Blackbird Restaurant, Chicago

Recipe found on

Rather disturbing picture of beet ice cream served with some sort of chocolate something or other, and figs. Figs are yum.
image from

5-6 medium beets, peeled and cubed
438 g heavy cream
750 g whole milk
250 g granulated sugar
4 g salt
30 g nonfat milk powder
325 g egg yolks

  • Juice about one cup of beet juice; set aside the pulp. (If you don't have a juicer: blend the beets in a blender with just enough water to get the blades going; strain, keeping the juice, and save the pulp.)
  • Let the juice simmer over medium-low heat until it reduces to about 1/4 cup. Strain the beet juice reduction and set aside.
  • Meanwhile, gently heat the cream, milk, and sugar in a large heavy-bottomed pot. Add the beet pulp to the cream and continue to heat the cream mixture for 30 minutes. Stir occasionally.
  • Put the egg yolks in a large mixing bowl and place it close to the cream mixture. Quickly whisk in 3-4 ladles of the hot cream mixture into the egg yolk to bring the temperature of the yolks closer to that of the cream. Pour the tempered yolk mixture back into the cream pot and continue to heat, whisking occasionally, until the temperature falls between 70 °C (156 °F) and 85 °C (185 °F).
  • Take the ice cream base off the heat and strain.
  • Since some of the liquid evaporates during heating, you need to add more milk to restore the original weight of 1.763 kilograms (1.438 g of cream-milk-sugar mixture + 325 g yolks). Once that is done, add the milk powder and salt to the ice cream base and mix well. Whisk in the strained beet juice reduction. Strain the mixture once more, if necessary. Then leave the mixture to cool in an ice bath.
  • Churn the ice cream base in an ice cream maker according to manufacturer's instructions. Freeze.
  • This recipe yields approximately 3 quarts of ice cream.
You see now why I ask you to make it for me? Dear lord, it sounds like a lot of work. Add this to my list of things to do when I have a whole week of free time. (Winter break?)

Also, Miss Sasha, won't you just come visit during a time when I too have a break so we can make and eat things like this? I'll make it. I'll make it.

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