Beet Ice Cream with Marscapone, Orange Zest & Poppy Seeds by Jill Mant
I got so excited when I saw that this week’s power food was beets and with the temperatures here in Colorado still firmly entrenched in the 90′s-100′s, I decided I needed to make a beet ice cream. What better way to ring in the Fourth of July?
Beets rock!! This much maligned root vegetable is both highly nutritious and “cardiovascular health” friendly in addition to being utterly delicious. Certain unique pigment antioxidants present in both the root, as well as the top greens, and have been found to offer protection against coronary artery disease and stroke, lower cholesterol levels in the body and have anti-aging effects. Did you read that? ANTI-AGING EFFECTS!! Could you possibly ask for anything more than this from a vegetable?
Beets are colorful! They can be found in red (or purple), orange-yellow and white varieties. Both root and top leaves, as well as the stems of beet are used for consumption. Choggia beet or candy cane variety have beautiful alternative red and white concentric swirls.
Beets roots are very low in calories and contain only a small amount of fat. Their nutritional benefits come from fiber, vitamins, minerals, and unique plant derived anti-oxidants. Containing significant amounts of vitamin-C, one of the powerful natural antioxidants, beets help the body scavenge deleterious free radicals one of the causes for cancers development. The root is also a rich source of niacin, vitamins B-5, B-6 and carotenoids, along with minerals such as iron, manganese, and magnesium. Additionally, the roots are a great source of potassium which lowers your heart rate and regulates metabolism by countering detrimental effects of sodium.
Beet greens are an excellent source of carotenoids, flavonoid anti-oxidants, and vitamin A. The greens contain far more of these compounds than that of the roots.Vitamin A is required for maintaining healthy mucus membranes and skin and is essential for vision. Consumption of natural vegetables rich in flavonoids helps to guard against lung and oral cavity cancers.
Can you tell that I am passionate about beets? I love these sweet and hearty roots! I can scarf them down on their own, just roasted with olive oil and sea salt. A beet salad makes a grand luncheon in my world and one of my favorite salads to make with beets includes using the beet greens and stems:
I beg you to forgive this less than beautiful photo; this was one of my earliest posts and although it is still not stellar, at least I can see that my photography and plating have improved! Make this salad despite the photo, I offer a money back guarantee that the outstanding flavors packed into this salad will not disappoint. You can find the recipe here.
The photo for this next recipe I am going to offer you was soooo bad that I can not make myself republish it here! I will tell you to click here if you want to see the recipe for these healthful brownies- YES HEALTHFUL BEET BROWNIES!- made with beet roots and bananas. As ugly as the photo is, I promise the color of the brownies themselves and the rich, sweet flavor will not disappoint.
Back in February Margo posted this recipe for beet soup or Borscht, which seeing as that is snow on the plate. she served hot. This is a soup that is just as good, and some even say even better, cold.
And again with no photo due to the atrocity of the ones that do exist, I offer you this recipe for Beet Greens braised with Pine Nuts and Dried Cherries. The standard money back guarantee applies!
Please check out my fellow bloggers and see what divine, delectable and healthful beet recipes they have cooked up. You will find our fearless leader and promoter of all things healthy, Mireya at My Healthy Eating Habits. She and I are joined by the lovely Alyce and her pups at More Time at the Table, my good friend and phenomenal Indian chef Ansh of Spice Roots, our very own resident Mother Teresa, Jeanette of Jeanette’s Healthy Living, weight watcher expert Martha at Simple-Nourished-Living, the very entertaining Sarah from Everything In the Kitchen Sink and the innovative and healthful Casey from Bookcase Foodie. The added bonus of visiting their blogs is that you will now have eight fabulous beet recipes without buying the book!!
Now, I will leave you with this song and the recipe for Roasted Beet Ice Cream with Marscapone, Orange Zest and Poppy Seeds.
|Week 4 of the 38 Power Foods: Bodacious Beets!||
- 2 cups organic 1% milk
- 4 tsp. cornstarch
- 1 1/4 cups organic heavy cream
- 2/3 cup sugar
- 2 tbsp. agave syrup
- 1/2 tsp. kosher salt
- Zest of 1 orange
- 3 tbsp. mascarpone cheese, softened
- 2 egg yolks
- 2/3 cup puréed roasted beets
- 2 tbsp. poppy seeds
- 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, agave, 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.
- Place mascarpone cheese in a bowl with the egg yolks and pour in 1/4 cup hot milk mixture, a little at a time, so as not to cook the yolks; whisk until smooth.
- Whisk in remaining milk mixture; stir in beets.
- Pour mixture into a plastic bag; seal, and submerge into a sink or bowl of ice water until chilled.
- Pour mixture into an ice cream maker; process for 30-40 minutes, adding poppy seeds during the last minute of churning. Transfer ice cream to a storage container and freeze until set.
The cook time does not include the time it takes to roast the beets, but it does include the time it takes to run the ice cream maker.
This recipe was also shared on http://www.foodiefriendsfriday.com