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Maca Beet Beauty Rose Strawberry Ice Cream

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I told myself I was going to go a full month without eating ice cream, then a few days into it, I bought an ice cream maker, so it’s safe to assume all bets are off. And I am here for it all. I’ve been having a blast exploring new flavors and getting creative in the kitchen. I found a winner worthy of the blog. I love plant-based sweet treats, but this one is worth the dairy as there is nothing quite as wonderful as French-style ice cream, which is made with an egg-rich custard base, making it creamy, and oh-so rich and dreamy. This Ice Cream is homemade goodness for your body, mind, and soul. Adding in adaptogenic herbs to this sweet treat, like maca which can help manage stress[1] and beetroot powder, which contains micronutrients and phytonutrients can help to give your heart, gut, and brain a boost. If you like super creamy, you’ll be calling this one Mr. McDreamy for your tastebuds. Enjoy.

  • Total Time: 5 hours 40 min
  • Yield: 2 quarts 1x

Ingredients

Scale
  • 2 cups of whole milk
  • 2 cups of heavy cream
  • 4 large egg yolks, lightly beaten
  • 2 large eggs
  • 1 1/2 cups of strawberries (freeze dried or frozen)
  • 1 cup sugar
  • 2 tablespoons of beetroot powder
  • 2 tablespoons Rose Syrup or Rose Powder
  • 1 1/2 tablespoon vanilla bean paste, or vanilla bean powder
  • 1 tablespoon of maca
  • 1 tablespoon of collagen powder

Instructions

  1. Combine the milk and cream in a medium size saucepan (10.5″ pan or larger) on stovetop over low heat.
  2. Heat the milk/cream mixture for 20 minutes until it starts to steam, but not boil or simmer.
  3. While you are waiting, combine eggs, egg whites, sugar, and maca in a medium (glass or stainless steel) bowl. Use a hand mixer (optional) on medium speed, or hand whisk together until mixture is thick (similar to a watered-down pudding with a silky ribbon consistency) it should be pale yellow in color, light and fluffy.
  4. Measure out 1 cup of the hot liquid from the saucepan and pour into the mixing bowl of egg and sugar mixture. Wisk together in a slow and steady stream until thoroughly combined.
  5. Add all the egg/sugar mixture into the saucepan and cook over medium heat, stirring consistently until the mixture is thick enough to coat the back of a wooden spoon.
  6. Add collagen powder and rose syrup
  7. Transfer to a heat safe bowl and place in refrigerator until the mixture is cooled completely, at least 1 hour.
  8. Churning the Ice Cream Base: Pour the cooled mixture into your ice-cream maker. (I use this one) and it works great) Churn your ice cream base according to manufactures instructions. Your ice cream should look creamy, soft, and fluffy, like soft-serve ice cream. This usually takes about 20-25 minutes.
  9.  Pour in the strawberry’s 5 minutes before the ice-cream is fully churned.
  10. Transfer your homemade ice cream into freezer-safe container to completely freeze, freeze until firm, at least 2 ½ – 3 hours. Enjoy in bliss. Freeze until firm. 

Notes

Equipment

  • ·       Ice cream machine
  • ·       Large glass or stainless steel mixing bowl
  • ·       Whisk
  • ·       Hand mixer (optional)

 

  • Footnotes: 
  • Author: Shannon Kaiser
  • Prep Time: 5 hours
  • Cook Time: 40 min
  • Category: dessert

Find it online: https://radicalbodylovewithshannon.com/maca-beet-beauty-rose-strawberry-ice-cream/