Beetroot ice cream

Put well-washed beets in plenty of water and bring to a boil. Boil for about 3 hours until a bamboo skewer can be inserted easily. (Note: The photo shows two beets, but you should only use one.)

Once they are soft, peel them, cut them in half, put them in a pot, add the ingredients for the broth, and boil. Simmer until the broth is reduced by half, and you will have a beet compote

Blend the finished compote and 180cc of cooking liquid in a blender until smooth

Strain the resulting puree through a fine mesh sieve

In another bowl, mix 3 egg yolks, then add the granulated sugar in several batches and mix well with a whisk until thickened

Gently pour the warm milk into [5] and mix

Strain [6] into a pot, reduce heat to low, and stir with a spatula for about 8 minutes until thickened

Once it has thickened, strain it again through a fine sieve and cool it over ice water while stirring

Whip the cream over ice water until it forms very slight peaks

Add [8] to the cream in [9] and mix by turning the bowl

Once everything is mixed, add the strained puree from [4]

Mix until the mixture turns pink, then place the bowl in the freezer

Once the ice cream has hardened, scoop it out with a spoon and top with mint leaves