Beet Ice Cream with Mascarpone, Orange Zest, and Poppy Seeds

We are starting a summer tradition called Ice Cream Sunday, featuring unique (and hopefully delicious) ice cream flavors.

This is what we (and by "we", I mean Vernon) made today. It is based on this recipe. It was really yummy.

INGREDIENTS

2 cups milk

4 tsp. cornstarch

1-1/4 cups heavy cream

2/3 cup sugar

2 tbsp. maple syrup

1/2 tsp. kosher salt

Peel of 1 orange

3 tbsp. mascarpone cheese, softened

1/2 cup puréed roasted beets

2 tbsp. poppy seeds

INSTRUCTIONS

1. In a bowl, stir together 1/4 cup milk and the cornstarch; set aside. In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, syrup, and salt; bring to a boil over medium-high heat. Add orange peel. Cook for 4 minutes; stir in milk/cornstarch mixture. Return to a boil and cook, stirring, until thickened, about 2 minutes.

2. Place mascarpone cheese in a bowl and pour in 1/4 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture; stir in beets. Pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled.

3. Remove orange peel. Pour mixture into an ice cream maker; process according to manufacturer's instructions, adding poppy seeds during the last minute of churning. Transfer ice cream to a storage container and freeze until set.