Beetroot ice cream

Ingredients

(5)

250 g	McCain Diced Beetroot
1 tbsp	sugar
1 tsp	fresh lemon juice
500 ml	cream
1	tin condensed milk

Method:

Add the frozen beetroot, sugar and lemon juice to a small pot and simmer on low heat for about 10 minutes.

Remove from heat and allow to cool.

Once cooled, blend with a tablespoon of water until it is glossy and smooth.

Whisk the cream until it forms stiff peaks, add the condensed milk and incorporate well.

Lastly, add the beetroot puree and combine.

Transfer to a freezer-friendly container and allow to freeze for at least 6 hours or overnight.