Derek Ratcliffe 
This is a great, healthy option for those ice cream lovers to enjoy in the hot summer months.
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!
Ingredients
Directions
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!
