bold Beetroot Mascarpone Banana Rum ice-cream Recipe
Big, bold and beautiful is this newly created ice-cream concoction. Since everyone's palate is not the same...I do suggest that you at least try this once. If for nothing else, it certainly will raise some eyebrows and kick off some after meal conversation for sure.
For a dedicated post...refer to:
http://www.foodessa.com/2011/09/re-purpose-ice-cream-and-bake-journey.html
Servings: 4 cups
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Ingredients
- .>(American / Metric measures)<
- . 8 small-medium beets, cooked
- . 1 medium, ripe banana (not-overly ripe)
- . 1/4 cup (60ml) Agave syrup
- . 6 tbsp. (90ml) premium, dark Rum
- . 1 small tub (8.8oz / 250g) Mascarpone * cream cheese
- . 2 cups (500ml) unsweetened Almond milk
- .
- . * Note: If Mascarpone is not available...it can be substituted by combining: Cream cheese (8oz. / 240g)...plus 35% Whipping cream (1/4 cup / 60ml)...added to Sour cream (2 tbsp. / 30ml).
Directions
- . Place beets and banana in a food processor. Pulsate them both until a very fine purée is achieved.
- . Add the syrup, Rum and the Mascarpone. Blitz for one minute more. Add the milk and blitz again for an additional minute.
- . Pour this cream into a large shallow metal or freezer-proof glass dish. Freeze for about 2 hours before taking it out to give it a quick whisk. Afterwards, place it back into the freezer. Repeat the process in the next few hours with the food processor this time. Pour the cream into a few individual containers.
- . Before serving, place the ice-cream in the refrigerator for about 20-30 minutes until the ice-cream starts showing softening around the edges of the container. At this point, itâs ready to scoop out. Whatever you do...donât let the ice-cream melt. Enjoy the adventurous taste ;o)...FOODESSA.com
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