Heritage Beetroot Ice Cream with Horseradish and Sourdough Crumb Recipe - Great British Chefs

Ingredients

• 3 large beetroots, ideally heritage varieties in a mixture of colours
• 2 garlic cloves, halved
• 3 sprigs of thyme
• 45g of salt
• 45g of sugar
• 45g of vegetable oil
• 30g of egg yolk
• 100ml of milk
• 100ml of double cream
• 3g of salt
• 40g of sugar
• 200ml of buttermilk
• 30g of fresh horseradish
• 2g of salt
• 50g of fresh lovage, leaves only
• 100ml of vegetable oil
• 200g of sourdough breadcrumbs
• 50g of butter
• bronze fennel