Beetroot Ice Cream

YIELD: 2.5kg



250g maple syrup

250g raw sugar

24 egg yolks

1litre coconut cream

750ml almond milk

250ml beetroot juice


  1. Bring the milk, cream and vanilla to boil.

  2. Whisk the yolks, sugar and maple syrup together.

  3. Add the hot cream and beetroot juice, whisk thoroughly.

  4. Pour the milk back in to the pot and return to the stove.

  5. Stir continuously, let the mix thicken.

  6. Remove from the heat and pass through a fine chinoise.

  7. Cool the mix over ice.