Recipe: Beet Ice Cream on Citrus Beet "Soil"

By Sara Lipka

Photo by Nghi Tieu

Beets aren't just for salads anymore. This playful dessert even looks fresh from the earth when placed on a citrus-flavored "soil". It was created by pastry chef Nghi Tieu and served as a dessert at Cafe Atlantico's Farmers' Market dinner on June 19, 2009.

Citrus Beet "Soil"

    • 100 g beet pulp
    • 40 g sugar
    • 10 g grapefruit zest
    • 10 g orange zest

Mix everything together in a bowl. Dehydrate in a low oven or in a dehydrator until crispy. Grind in food processor to break up clumps.

Beet Ice Cream

Adapted from a recipe by Thomas Keller

    • 910 g red beets, peeled
    • 475 g cream
    • 475 g milk
    • 150 g sugar
    • 160 g egg yolks

Juice beets to obtain 2 c juice. Save the pulp. Reduce juice in a pot until you get 1/4 c. Strain. Boil beet pulp, cream & milk in a pot. Simmer on medium heat for 30 minutes. Add sugar to the mixture. Bring to a boil.

Temper the eggs yolks in a bowl with the hot mixture. Pour the mixture back in the pot and cook until 185 degrees F. Strain.

Cool the mixture in a ice bath. Refrigerate the mixture 4 hours to overnight.

Add the reduced beet liquid to the mixture. Spin in an ice cream machine.

Chocolate Crème Fraîche

    • 113 g crème fraîche
    • 71 g 64% Valhrona chocolate

Melt chocolate over a double-boiler. Add crème fraîche and whisk until combined.

This article available online at: