Instructions

• In a small bowl, whisk together 1/4 cup milk and 1/4 cup cornstarch until smooth; set the slurry aside.
• In a 4-quart saucepan, whisk together the remaining milk, 1 1/4 cups heavy cream, 2/3 cup sugar, 2 tablespoons light corn syrup, and 1/2 teaspoons kosher salt. Place the saucepan over medium-high heat and bring the mixture to a boil.
• Add the peel of 1 orange to the saucepan. Reduce the heat slightly so the liquid simmers and cook for 4 minutes to infuse the orange flavor, stirring occasionally.
• Whisk the slurry again, then slowly pour it into the simmering milk mixture while stirring. Increase the heat as needed to return the mixture to a boil; continue stirring and cook until the mixture thickens, about 2 minutes.
• Remove the saucepan from the heat and remove and discard the orange peel.
• Place 3 tablespoons mascarpone cheese in a medium bowl. Measure and pour 1/4 cup of the hot milk mixture into the mascarpone and whisk until smooth to temper the cheese.
• Pour the tempered mascarpone back into the remaining hot milk mixture in the saucepan and whisk until fully combined. Stir in 1/2 cup puréed roasted beets until evenly incorporated.
• Transfer the ice-cream base into a sealable plastic bag (or airtight container), seal, and submerge the bag in a bowl of ice water until the mixture is thoroughly chilled.
• Once chilled, pour the mixture into an ice cream maker and process according to the manufacturer’s instructions. Add 2 tablespoons poppy seeds (optional) during the last minute of churning.
• Transfer the churned ice cream to a storage container and freeze until fully set before serving.