Beetroot's not an obvious ice cream flavour but, trust us, you'll be asking for seconds
1. Beat the egg yolks and sugar together until smooth. Put the milk in a pan and bring to just below boiling, then remove from the heat. Leave to cool slightly, then pour the milk on to the egg and sugar mixture, whisking all the time.
2. Pour the mixture in to a clean pan and heat gently, stirring all the time, until the custard thickens enough to coat the back of a wooden spoon. Don't let it get too hot or it will split. Remove from the heat. Strain through a sieve and leave to cool, then chill, covered with a circle of greaseproof paper to prevent a skin forming.
3. When cold, stir in the cream and beetroot puree. Pass through a fine sieve. Churn the mixture in an ice cream maker until frozen.
4. Depending on the capacity of your ice cream maker, you may need to churn the mixture in batches, or you could simply halve the quantities.
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