Saveur.com: Daily Fare: Beet Ice Cream with Mascarpone, Orange Zest, and Poppy Seeds

Saveur.com: Daily Fare Latest Daily Fare from saveur.com

Beet Ice Cream with Mascarpone, Orange Zest, and Poppy Seeds Jul 12th 2013, 13:00 MAKES ABOUT 1 QUART INGREDIENTS 2 cups milk 4 tsp. cornstarch 1 1/4 cups heavy cream 2/3 cup sugar 2 tbsp. light corn syrup 1/2 tsp. kosher salt Peel of 1 orange 3 tbsp. mascarpone cheese, softened 1/2 cup puréed roasted beets 2 tbsp. poppy seeds INSTRUCTIONS 1. In a bowl, stir together 1/4 cup milk and the cornstarch; set slurry aside. In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, syrup, and salt; bring to a boil over medium-high heat. Add orange peel. Cook for 4 minutes; stir in slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes. 2. Place mascarpone cheese in a bowl and pour in 1/4 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture; stir in beets. Pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled. 3. Remove orange peel. Pour mixture into an ice cream maker; process according to manufacturer's instructions, adding poppy seeds during the last minute of churning. Transfer ice cream to a storage container and freeze until set.

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