Beetroot ice cream with dark chocolate

Melt the chocolate in a double boiler and set aside to cool

Finely puree the cooked beetroot, mix with the juices and lemon zest

Mix all dry ingredients

Mix the milk with the dry ingredients on the highest setting for 2 minutes

Bring this milk mixture to the boil and let it cool down a little

Stir the cream, condensed milk and honey into the milk mix

Use a whisk to stir the beetroot and chocolate into the milk mix

Let the ice base mature in the refrigerator for about three hours

Freeze the mass with the ice cream maker or the hand method

Fill the finished ice cream into the pre-chilled container and let it freeze in the freezer for about 8 hours