Beetroot Ice Cream
500g cooked beetroot
2 cups thick, plain yoghurt
2 cups full-cream milk
2 cups sugar
1/3–½ cup fresh lemon juice, strained
Blend all the ingredients together.
If using an ice-cream maker, churn for about 20 minutes to ensure a creamy texture then place it in a container in the freezer for about an hour until solid.
Alternatively after blending the ingredients, place the mixture in a container in the freezer for half an hour, remove and stir through until the consistency is consistent. Repeat this step every half hour for three hours.
Cover the container with clingfilm and leave it in the freezer for another hour before serving.
This recipe originally appeared in our 2014 Food Issue