Scooped: Roasted Beet And Dark Chocolate Ice Cream Recipe

• 2/3 pound roasted, peeled beets, diced into 1/2 inch cubes (about 3 medium)
• 3 cups half and half (or 1 1/2 cups each cream and whole milk)
• 6 egg yolks
• 3/4 cup sugar
• 3 tablespoons (or to taste: see note) high-quality Dutch-process cocoa powder
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon orange zest
• 2 ounces dark chocolate, shaved on a vegetable peeler

1. In a three quart saucepan, combine beets and half and half. Simmer on low heat until a paring knife twisted into a beet easily cuts it apart, about half an hour. While pot is simmering, whisk together egg yolks and sugar in a large bowl until light in color and thickened.
2. Transfer beet mixture to a blender and puree until very smooth. If your blender lid comes with a stopper for a hole in the lid, remove the stopper and cover with a few sheets of paper towel while blending-this will keep the hot liquid from bursting out while blending.
3. Return beet mixture to saucepan over low heat and thoroughly whisk in cocoa and a pinch of salt. Slowly pour 1/3 of beet mixture into egg mixture, whisking constantly, then transfer everything back to saucepan. Heat below a simmer, stirring frequently, until mixture thickens enough such that a finger swiped across the back of a coated spoon leaves a clean line. Pour through a strainer into an airtight container, add orange zest, stir to combine, and let chill over night.
4. The next day, churn in an ice cream maker according to manufacturer's instructions. In the last minute of churning, slowly add shaved chocolate. Ice cream is best eaten as soft-serve. If storing for later, let thaw on a counter for 10 to 15 minutes before serving.

peeled beets, cream, egg yolks, sugar, dutch, kosher salt, orange zest, chocolate

Taken from www.seriouseats.com/recipes/2011/02/roasted-beet-and-dark-chocolate-ice-cream-recipe.html (may not work)