Beet Goat Cheese Honey Pistachio Ice Cream

2015-07-17

Yes, this ice cream really does turn a beet salad into an ice cream. This wasn’t my first vegetable-based dessert, but it was definitely one of the most unusual.

Sam Mason, a chef from New York City, is the author of the recipe. To get the beet liquid, I went to my local juice bar and asked them to juice some beets. These went into the ice cream base, along with several forms of dairy, sugar and egg yolks. I made a few small alterations: using about 5 oz of sugar, and only 4 oz of yolks in total.

Beet Goat Cheese Honey Pistachio Ice Cream

The honeyed-pistachio-goat cheese mix-in recipe seemed excessive also, so I cut back on both the nuts and honey. The churned base was nearly spilling out of my KitchenAid canister, so I folded the goat cheese mixture by hand in a large plastic container.

Beet Goat Cheese Honey Pistachio Ice Cream

Despite my earnest promotion to friends and family, none of my tasters really embraced this earthy ice cream. And truth be told, I must admit that root vegetables don’t really appeal to me in a frozen dessert. The base tastes distinctly of beets, and the tangy goat cheese didn’t really appeal to me either.