(Serves 8. Makes 1.3 litres)
350g beetroot trimmed, peeled and cut into 3 – 4cm chunks; 50g fresh ginger, peeled and quartered; 1 Tblsp fresh lemon juice; 1- 2 Tblsps cold water; 170ml whole milk; 150g granulated sugar; 500ml double cream; 2 tsps vanilla bean paste
Whizz beetroot, ginger, lemon juice and 1 Tblsp water in a blender. Blend until smooth, adding the second Tblsp of water if needed. Strain juice through a sieve into a measuring jug. Press pulp with the back of a spoon to extract all the juice (you want roughly 175ml).
Pour milk and sugar into a medium bowl and stir for about 2 – 3 minutes until sugar has dissolved. Add double cream, vanilla paste and beetroot/ginger juice. Stir until combined and place in refrigerator for about an hour to allow flavours to develop.
Pour into an ice cream maker and churn to a soft set or until blade stops. Spoon soft ice cream into an airtight, freezerproof container and place in freezer for at least 4 hours or preferably overnight until firm. Remove from freezer and allow to soften for a few minutes before scooping out.
Recipe from Jude’s Ice Cream & Desserts