Happiness has many colors but for me it’s fuchsia. I literally feel like the color of this ice cream makes my heart jump an extra beat. Luckily the flavor doesn’t disappoint, sweet and creamy with a hint of orange. I’m serving it with crunchy mini macaroons with a hint of spice, dipped in luscious white chocolate.


beet orange ice cream
ingredients

1 large beet
2 cups heavy cream
1 cup milk
1 cup maple syrup
4
 eggs
¼ cup fresh squeezed orange juice

directions

Finely grate the beet and including the juice, stir in with the cream. Refrigerate over night or at least for a few hours.

Pour through a cheese cloth and squeeze out as much of the liquid as possible. Discard solids or save for other use.

Pour cream and milk into a pot, bring to a boil and set aside.

Beat eggs and maple syrup with an electric mixer until light and fluffy.

Slowly pour hot liquid over the eggs while whisking, then return mixture to the pot.

Keep whisking while slowly heating until it thickens. Do not bring to a boil or the custard will curdle.

Stir in orange juice and freeze in an ice cream maker. Without an ice cream maker you can leave the mixture in the freezer but take it out after three to four hours and beat with an electric mixer to increase volume. Repeat again after three to four hours two more times.


gluten free hazelnut mini macaroons
ingredients

1 cup hazelnuts
1/2 cup almond flour
1/2 cup maple syrup
1 egg white
1T ground cardamom
pinch of ground cloves
pinch of salt
6 oz white chocolate for dipping

directions

Toast hazelnuts in the oven at 350F/175C for 10 to 15 minutes until nuts turn golden brown and skins start to loosen.

Rub nuts together to remove loose skins but don’t worry if some of the skins remain. Leave to cool completely.

Grind toasted hazelnuts in a grinder or food processor.

Using a spoon or spatula, stir hazelnuts with all remaining ingredients except white chocolate until incorporated.

Form small balls, about ¾”, and place on a baking sheet lined with baking/parchment paper.

Bake at 300F/150C for 10-12 min until lightly browned. Leave to cool completely.

Heat white chocolate in a bowl over a water bath until melted.

Dip macaroons about half ways in melted chocolate and place on parchment paper until set.

Makes about 50, ¾” macaroons.

Beet Ice Cream with Gluten Free Hazelnut Macaroons-Photo Philip Blankenship

Photography by Philip Blankenship.