Directions:
- Roast beets in 350-degree oven until tender about 2 hours. Peel and cut into small pieces. Place beets in blender with orange juice and puree until smooth. Split vanilla beans, scrape, and add seeds to the cream and scald. Whisk together the egg yolks and sugar and then stir into the cream mixture. Stir over low heat until mixture begins to thicken (enough to coat the back of a spoon), about 10 minutes. Remove from heat and stir in remaining ingredients. Let ice cream chill in cooler. Turn in an ice cream maker and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1265.44 Kcal (5298 kJ) | ||
| Calories from fat | 764.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 84.95g | 131% | |
|---|---|---|---|
| Cholesterol | 1176.21mg | 392% | |
| Sodium | 619.98mg | 26% | |
| Potassium | 1461.35mg | 31% | |
| Total Carbs | 87.42g | 29% | |
| Sugars | 62.68g | 251% | |
| Dietary Fiber | 4.44g | 18% | |
| Protein | 48.37g | 97% | |
| Vitamin C | 72mg | 120% | |
| Iron | 6.6mg | 37% | |
| Calcium | 551.6mg | 55% | |
| Amount Per 100 g | |||
| Calories | 137.54 Kcal (576 kJ) | ||
| Calories from fat | 83.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.23g | 131% | |
|---|---|---|---|
| Cholesterol | 127.84mg | 392% | |
| Sodium | 67.39mg | 26% | |
| Potassium | 158.84mg | 31% | |
| Total Carbs | 9.5g | 29% | |
| Sugars | 6.81g | 251% | |
| Dietary Fiber | 0.48g | 18% | |
| Protein | 5.26g | 97% | |
| Vitamin C | 7.8mg | 120% | |
| Iron | 0.7mg | 37% | |
| Calcium | 60mg | 55% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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