Beetroot and Fennel Seed

Everyone's gotta have a favorite. Mine has always been Mint Chocolate Chip and Cookies n' Cream. But recently I stumbled upon a new fave. Beetroot and Fennel Seed. It was inspired by the Fennel Seed ice cream I had at Roman's in Fort Greene. The sweetness of fennel seed pairs beautifully with cream. I was drooling over this ice cream and kicking myself for not having thought of it myself.

Of course, no one likes a copy cat so to make it different I decided to make it pink. I had been wanting to make beet ice cream for some time, and it dawned on me that this would be a great combo. And so this little love child was born.

I'm convinced this one is especially healthy for you, so go nuts. I'd eat this for lunch.

Beetroot and Fennel Seed

Makes about 1 qt.

1 medium beet, juiced (should yield about 1/3 cup)

1 cups whole milk

2 cups heavy cream

½ cup sugar + 2 T

pinch salt

2 T fennel seed, lightly crushed with a mortar and pestle

4 egg yolks

1. In a small saucepan, boil the beet juice until reduced by about half, about 5 minutes or so. Remove from heat and set aside.
2. In a medium saucepan, heat the milk, cream, ½ cup sugar, salt, and the crushed fennel seeds, stirring occasionally until the sugar dissolves. Remove from the heat, cover with a light fitting lid, and let this steep for 15 minutes.
3. In a small bowl whisk the egg yolks with 2 T sugar until pale and well combined, about 1-2 minutes. Return your cream mixture to a simmer.
4. Temper the egg yolks by slowly whisking in about ¼-½ cup of the hot cream mixture. Return this egg mixture back into the saucepan, put on low-medium heat, and stir with a rubber spatula constantly until the custard thickens and coats the back of a spoon, holding its shape when you drag your finger across it, about 3 minutes.
5. Strain the hot custard over a fine mesh strainer and into a medium metal bowl to catch the fennel seeds and any overcooked bits. Whisk in the beet juice and set the bowl over an ice bath to chill.
6. Churn in your ice cream maker. Store in glass or metal containers in the freezer for up to 2 weeks.