"In Good Taste" Chef Series

Homemade Ice Cream with Ashwagandha Beetroot Sauce

COOKING WITH TEA

Homemade Ice Cream with Ashwagandha Beetroot Sauce

Indulge in the sweet delights of tea-infused ice cream, created by Chef Kenta Takahashi, Executive Pastry Chef at Vancouver's Boulevard Kitchen & Oyster Bar.

This handcrafted dessert was blended with TEALEAVES' Ashwagandha Beetroot Boost Botanical Powder. Earthy notes of beetroot are delicately balanced with a sweet cream finish.

 

Recipe created by Chef Kenta Takahashi, Executive Pastry Chef at Vancouver's Boulevard Kitchen & Oyster Bar.

[[ recipeID=recipe-8kouluek0, title=Ashwagandha Beetroot Boost ]]

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Homemade Ice Cream with Ashwagandha Beetroot Sauce

Servings: 2 Servings

Keywords:

  • Prep Time: 30 mins
  • Cook Time: 0 mins
  • Total Time: 30 mins

Ingredients

Instructions

Ingredients

MILK & SUGAR MIXTURE

  • 30 Grams Organic Cane Sugar
  • 100 ml Organic Milk

BEETROOT MIXTURE

Instructions

Milk & Sugar Mixture

  1. Boil the milk and 30 grams of sugar together.
  2. Cool down the milk and sugar and freeze for over 1.5 hours.

BEETROOT MIXTURE

  1. Mix the Organic Ashwagandha Beetroot Boost Powder, organic cane sugar, salt, orange zest all together.
  2. Pour the boiled water over the dry ingredients and mix.
  3. When the milk and sugar is frozen, scoop it on top of the beetroot liquid.
  4. Add veggie chips on top for crunchy texture.