Mastering Roasted Beet Ice Cream:

• Step 1: Prepare the Beets. Preheat your oven to 400°F (200°C). Wrap whole beets in aluminum foil and roast them for about 45 minutes or until tender. Once done, let them cool, peel, and puree until smooth. Measure out 1/2 cup of the puree and set aside.
• Step 2: Make the Ice Cream Base. In a medium saucepan, combine the milk, sugar, corn syrup, and salt. Heat over medium heat until the sugar dissolves. In a separate bowl, mix the cornstarch with a few tablespoons of the milk mixture until smooth, then whisk it back into the saucepan.
• Step 3: Thicken the Mixture. Cook the mixture over medium heat, stirring constantly until it thickens and coats the back of a spoon, about 5-7 minutes. Remove from heat.
• Step 4: Add Cream and Flavor. Stir in the heavy cream, orange peel, and roasted beet puree. Mix well until the ingredients are fully incorporated. Allow the mixture to cool down to room temperature.
• Step 5: Churn the Ice Cream. Once cooled, pour the mixture into your ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-30 minutes.
• Step 6: Fold in Mascarpone and Poppy Seeds. When the ice cream is almost done churning, gently fold in the softened mascarpone cheese and poppy seeds (if using). This adds a luxurious creaminess and a delightful crunch.
• Step 7: Freeze and Serve. Transfer the churned ice cream to an airtight container. Freeze for at least 4 hours or until firm. Scoop and serve in bowls or cones, and enjoy your unique Roasted Beet Ice Cream!