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Ingredients for Magenta Ice Cream Recipe
- 3 glasses of strained yogurt
- 4 medium-sized or 3 large-sized beets
- 1/2 cups honey
- 2 teaspoons of lemon juice
- 1-2 teaspoons of rose water (Optional)
- 2 teaspoons of olive oil or avocado oil < li> 1 pinch of salt
For the top
- Melted dark chocolate
How to Make Magenta Ice Cream?
- Wash and dry the beets. Sprinkle some olive oil or avocado oil (if you don’t want to smell olive oil, you can choose avocado oil) and add a pinch of salt.
- Wrap the beets as a whole in aluminum foil covered with baking paper and place on a baking tray. Bake in a preheated oven at 200 degrees for 40-45 minutes (until it is soft enough for a fork).
- Take the beets out of the oven and when they cool a little, peel them and puree them.
- Put them in a deep bowl and Add yoghurt, honey, lemon juice and rose water and mix until a homogeneous consistency is obtained. (If you have an ice cream machine, you can also use it at this stage, or keep stirring vigorously for 15-20 minutes until the consistency becomes pasty and heavy.)
- Pour into silicone ice cream molds and put them in the freezer.
- Completely When it is frozen, take it out of the molds and put it on a tray. Make patterns by pouring melted chocolate over them and put them back in the freezer. Serve after the chocolate on it is frozen.