Red Beet Ice Cream – No Sugar

Clean and peel beets

Process through juicer (reserve pulp)

Reduce juice until ¼ c liquid remains – be careful not to burn it

Take pulp, cream, milk, salt and honey; combine on stove – bring to simmer. Turn off and cover, leave to steep for 30 min

Beat egg yolks until smooth

Strain out beet/milk mixture using fine mesh sieve

Temper eggs by adding a little milk to eggs while whisking. Return entire mix back to stove top and bring to simmer stirring constantly.

Once mixture coats the back of the spoon, remove from heat and cool

Mix in reduced beet juice

Once liquid cooled – put in ice cream maker or any vessel with a lid that can go in the freezer.

Once frozen – enjoy!