Ruby Violet's Ice Cream DreamsIce Cream, Sorbets, Bombes, and More

Julie Fisher gave up her job as a photographer to make bespoke ice creams. Her first foray into the ice cream business was with her food van, which she took along to London’s markets and food festivals to sell Ruby Violet’s homemade ice creams. She now sells Ruby Violet’s ices from an ice cream parlor in London and continues to take the Ruby Violet food van along to food and music festivals.

“Ruby Violet’s Ice Cream Dreams has over 50 recipes, including the most delicious basic ice cream mix to get you started. The delicious book is packed with classic recipes, like mintchocolate chip ice cream and honey, and then more unusual flavours like a cooling green tea. This book is an ice cream lovers dream and perfect for a sweltering hot summer.”

~Eattravellive.com

Beetroot Ice Cream

Basic Sweetened Ice Cream Mix

 

 

Beetroot Ice Cream

 

My grandma served beetroot drowned in vinegar and sliced with salad cream and a floppy

lettuce leaf. In traditional Polish style, Felicks Kalinowski served it as Borscht with a swirl of sour cream… delicious. Beetroot is an old-fashioned vegetable and much overlooked, but in ice cream it takes on a distinctly modern feel. It is especially lovely with Horseradish Ice

Cream (below).

 

Ingredients:

4 large beetroots

800 ml (27 fl oz) Basic Sweetened Ice Cream Mix (below)

 

Directions:

In a saucepan, boil the beetroot, still with the skin on, until tender, then drain. Keep the tops on the beetroot, otherwise they will bleed and lose their flavour.

 

When the beetroot has cooled slightly, peel, then purée the flesh in a food processor. Push through a sieve if necessary: you want a smooth purée, not pieces of frozen beetroot in your ice cream.

 

Measure out 400 g (14 oz) of purée to use in the ice cream, then set aside to cool completely.

 

Make one quantity of the basic sweetened mix and leave to cool. Stir the beetroot purée into the cold sweetened mix and churn. Scoop the churned ice cream into a container and keep in the freezer until ready to serve.

 

 

 

Basic Sweetened Ice Cream Mix

 

Ingredients:

500 ml (17 fl oz) double cream

250 ml (9 fl oz) whole milk

75 g (3 oz) granulated (raw) sugar

45 ml (1½ fl oz) egg yolk (approximately 3 large egg yolks)

pinch of salt

 

Directions:

Make the base mix by pouring the cream, milk and sugar into a saucepan. Bring slowly to the boil then remove from the heat and allow to cool a little for about 5 minutes.

 

In a bowl, whisk together the egg yolks and salt until combined well. Slowly pour the slightly cooled milk and cream on to the egg mixture, stirring constantly. Do not use boiling milk as this can turn your egg mixture into scrambled eggs.

 

Pour the mixture back into the saucepan and slowly heat, stirring with a wooden spoon all the time, until it has reached 85°C (185°F) but doesn’t boil.

 

Stir at this temperature for 4 minutes or so. It is at this point that most of the ice cream recipes in this book start.

 

Remove from the heat and leave to cool down to 4°C (39°F) within 90 minutes.

 

You can cool down the mix by placing in a pan in a sink with cold water and ice cubes, or put the mixture in a Ziploc bag which you then place in a pan of cold water with ice cubes. Do not place the uncooled mixture in the fridge or freezer.

 

Once cooled, keep in the fridge until ready to use, then freeze it once you have added your chosen flavourings.