Horseradish ice cream

Horseradish ice cream

By
From
Ruby Violet's Ice Cream Dream
Photographer
Danielle Wood

Be careful where you plant it! Our garden in Flintham was overrun with horseradish: it’s untameable and strangely enough, despite the name, poisonous to horses. The normally fiery horseradish is somewhat tamed in this ice cream and produces a more mellow, rounded flavour that also goes very well with the beetroot ice cream.

Ingredients

Quantity Ingredient
40g fresh horseradish root
800ml Basic sweetened ice cream mix

Method

  1. Peel the horseradish root and then grate into a bowl. Set aside.
  2. Make one quantity of the basic sweetened mix and make up to the stage before cooling.
  3. Stir the grated horseradish into the hot mix and then leave to cool. The longer you can leave the mix, the more intense the flavour – as long as it is kept in the fridge and the ingredients are fresh. We soak ours for 1–2 days.
  4. Strain through a sieve before placing the mix in the ice-cream maker and churning. Scoop the churned ice cream into a container and keep in the freezer until ready to serve.
Tags:
Ruby
Violet
Julie
Fisherdesserts
sweets
icecream
ice cream
ice-cream
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