Beet Ice Cream With Mascarpone, Orange Zest And Poppy Seeds

• 2 cups milk
• 4 tsp. cornstarch
• 11/4 cups heavy cream
• 2/3 cup sugar
• 2 tbsp. light corn syrup
• 1/2 tsp. kosher salt
• Zest of 1 orange
• 3 tbsp. mascarpone cheese, softened
• 1/2 cup pureed roasted beets
• 2 tbsp. poppy seeds

1. 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 zest. Cook for 4 minutes; stir in slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes.
2. 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 beet puree*. Refrigerate mixture until chilled.
3. 3. Pour mixture into an ice cream maker; process according to manufacturer's instructions, adding poppy seeds during the last minute of churning.
4. *Note that the freezing time usually takes 2-4 hours depending on your freezer.
5. * To puree the beets: I tend to pour 1/4 cup of the milk mixture into the blender with the already blended beet to create a puree as I find it difficult to puree without a liquid.

milk, cornstarch, heavy cream, sugar, light corn syrup, kosher salt, orange, mascarpone cheese, purueed, poppy seeds

Taken from www.epicurious.com/recipes/member/views/beet-ice-cream-with-mascarpone-orange-zest-and-poppy-seeds-52899981 (may not work)