Preheat your oven to 400°F (200°C). Wrap the washed beets in aluminum foil and place them on a baking sheet. Roast for about 45 minutes to an hour, or until they are fork-tender. Once done, let them cool, then peel and puree them until smooth.
In a medium saucepan, whisk together the milk and cornstarch until the mixture is smooth. Add the heavy cream, sugar, corn syrup, salt, and the orange peel. Heat over medium heat, stirring constantly, until the mixture comes to a gentle boil. Once it starts to thicken, remove it from the heat.
Let the ice cream base cool for about 10 minutes. Stir in the mascarpone cheese until it is fully incorporated. Then, gently fold in the pureed roasted beets, mixing until the color is uniform throughout the base.
Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 4 hours or overnight. This step is crucial for developing flavors and ensuring a creamy texture.
Once the mixture is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. If you’re using poppy seeds, fold them in during the last few minutes of churning.
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until it is firm.
