My CSA is officially over and while I am already weeping that I will no longer have a weekly supply of fresh vegetables, I am slightly thankful that I will not have to eat another beet for a while. Don’t get me wrong, I love beets, but a girl can only eat so many beets. This idea was suggested to me as I complained about the endless amount of beets I had to eat that week. You can definitely play with the flavor a bit on this one, I erred on the less beety side of things. Feel free to add more beets if you wish. My beets were also heirloom, which is why the ice cream does not have that deep red color. I was recommend this ice cream after a steak dinner.
2 cups heavy cream
1 cup whole milk
0.5 cup sugar
1 medium size beet
0.3 cup of goat cheese
Cook the beet to your preference. I used my instant pot, but you could also put it in the oven as well. It should be soft and cooked all the way through. After it has cooked, peel the beet and set it aside.
In a separate sauce pan create the base by combining the heavy cream, milk, and sugar. Warm the mixture on low heat. Turn off the heat just before it simmers. Do not boil. Add the mixture to a blender and add in the cooked beet. Pulse until the beet is fully blended. Refrigerate overnight or until fully cooled.
Once the base has fully cooled, add the base to your ice cream maker and churn to the manufactures instructions. Once the ice cream has formed, slowly crumble in the goat cheese.
Refrigerate for a few hours.
Serve and enjoy!