It has been raining continuously here. Everything around is so clean and colourful. The dust on the plants and trees have been washed away, leaving a bed of vibrant green all around. Couldn’t resist myself from going around the garden with my camera trying to capture them.
All this colours around completely inspires me so much. Suddenly anything i do will have so much colour and generally it is a happy feeling. And to add to my happiness my friend got me some gorgeous victorian plates. I can’t stop smiling even now.
So now that i am happy i had to translate it into something out of the world. One of such thing that was the ice-cream that i made. Roasted Beetroot and Rosemary Ice-cream. Such a satisfying out come it was. Vibrant colour and packed with flavour.
First Agro sent few zero pesticide beets and i ended up making the beetroot lemonade and beetroot and rosemary ice-cream with it.
4 nos – Beetroot , Small sized
2 stems – Rosemary
1/2 cup – Powdered sugar
1/2 ltr – Whipping cream, Refrigerated overnight
Honey to Serve
Preheat the oven to 180ºC.
Scrub and wash the beets. Wipe it dry. Rub it with some olive oil.
In an aluminium take these beets and place the rosemary and sprinkle some salt and cover the foil and make a bundle.
Bake for an hour or till the beets are soft. let it cool.
Once the beets are cool, peel off the peel and put this along with the rosemary and sugar into a blender and puree it.
Fold this puree into the whipped cream till it is mixed well.
Pour this into the ice-cream maker and churn for half an hour and then transfer the mixture into an airtight container and freeze for atleast 2 hours.
Drizzle some honey over the scoops to serve.
*Incase you do not have an ice cream maker , Whip the cream till peaks form and then fold the beetroot puree into it and then transfer it into an airtight container before freezing. In this case you will have to freeze it for long.
You could skip using rosemary if you are not fond of the flavour.