Double Beetroot Ripple Icecream



  • 12 egg yolks
  • 150g of caster sugar
  • 500ml full fat milk
  • 500ml double cream
  • 5-6 medium beetroots cooked until al dente


  1. Peel and puree the beetroot.
  2. Beat the egg yolks and sugar until smooth and light and creamy.
  3. Put the millk in a pan and heat until just below boiling.
  4. Remove from the heat and allow to cool for 10 minutes. 
  5. Pour the milk onto the egg mixture whiskying all the time.
  6. Pour the mixture in a clean pan and heat gently stirring all the time and until it forms a custard thick enough to coat the back of a wooden spoon.
  7. Do not allow the mixture to get too hot otherwise it will split and be useless.
  8. Strain through a sieve and leave to cool.
  9. Chill, covered with cling film to stop a skin forming.
  10. When cold stir in teh cream and beetroot puree. 
  11. Pass the mixture through a fine sieve.
  12. Churn the mixture in an ice cream maker until frozen.

This is one of Hugh Fearnley-Whittingstall's more bizarre recipes but nevertheless is delicious.  Just try it!