250g maple syrup
250g raw sugar
24 egg yolks
1litre coconut cream
750ml almond milk
250ml beetroot juice
Bring the milk, cream and vanilla to boil.
Whisk the yolks, sugar and maple syrup together.
Add the hot cream and beetroot juice, whisk thoroughly.
Pour the milk back in to the pot and return to the stove.
Stir continuously, let the mix thicken.
Remove from the heat and pass through a fine chinoise.
Cool the mix over ice.