Chocolate and beet ice cream from River Cottage Veg: 200 Inspired Vegetable Recipes (page 397) by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • WFPLCleanEating on October 08, 2015

    Suprisingly good. The beet flavor is there but didn't dominate - and the color from the beets is gorgeous. I used good quality (Valrhona) 70% cacao chocolate which I think makes a difference. I used the Vitamix and strained through a fine sieve which is important as you want a smooth texture. - Jane

  • Zosia on July 07, 2014

    I really enjoyed this rich and creamy custard-based ice cream. It tasted primarily of the dark chocolate I used (70% cacao) with the earthiness of the beets as a secondary flavour. Definitely not for everyone, but fans of bittersweet chocolate enjoyed it.

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