While this ice cream is a deep red, the beet flavor is subtle--most people won't notice it unless it's pointed out. However, along with the buttermilk, they add a subtle, almost fruity counterpoint to the cocoa and vanilla that makes the ice cream especially appealing. They’re also much preferable in my mind to the bottle of food coloring typically used to color a red velvet cake. This recipe was partially inspired by the recipe at http://www.yumsugar.com/Red-Velvet-Ice-Cream-Recipe-15225143. I previously posted this recipe at http://heightseats.com/2011/07/red-velvet-ice-cream/

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