Categories: Ice-cream

Ingredients

• 3 medium-size beets
• 1 small orange
• 8 oz (about 1 cup) sour cream
• 3/4 cup sugar
• 1/2 cup half-and-half

Directions

1. Preheat the oven to 400F. Wrap the beets in foil and roast in the oven until very tender, about 45 minutes. Remove, when cool enough to handle, peel beets and chop finely.

2. Place the beets in a blender or food processor. Add the juice of the small orange and about 1 teaspoon of the orange zest. Purée the mixture until you have a rough purée. Add the sour cream, sugar, and half-and-half. Purée the mixture until completely smooth and combined.

3. Press the mixture through a fine mesh sieve (optional). Refrigerate to chill the mixture completely, several hours or overnight. Churn in your ice cream maker according to the manufacturer’s directions.

4. Perfect Pairing:

5. Beets have a great affinity with chocolate (if you don’t believe me, check out this). Mix in chocolate chips, drizzle with chocolate sauce, or serve with a scoop of chocolate sorbet.

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