Beet ice cream

Put well-washed beets in plenty of water and heat them. Boil for about 3 hours until the bamboo skewers pass through. (※The photo shows two, but only one beet is used.)

When it becomes soft, peel the skin, cut in half, put it in a pot, add the ingredients for the broth and simmer. Simmer until the broth is half full to create beet compote.

Pour the finished compote and 180cc of the broth in a blender until smooth.

The finished puree is sieved using a fine mesh.

Mix the three egg yolks in another bowl, add the granulated sugar in several portions and mix well with a whisk until it's melted.

Mix warmed milk into [5] gently pour it and mix.

Strain [6] using a strainer, place in a pot, lower the heat, and mix with a spatula until thickened for about 8 minutes.

Once thickened, sieve again using finely chopped scrubs and mix on ice water and let cool.

Whip the fresh cream over ice water until it reaches a slight horn.

Add [8] to the fresh cream from [9] and mix while rotating the bowl.

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

Mix until the whole color is pink and then chill together in the freezer.

Once the ice cream has hardened, hollow it out with a spoon and place the mint leaves on top to finish.