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Carrot Ice Cream

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Creamy carrot ice cream infused with warm spices and vanilla, offering a smooth, velvety dessert inspired by the comforting flavors of carrot cake.

Ingredients

  • 2 cups carrots, peeled and chopped
  • 1 1/2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 4 egg yolks
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 2 tbsp maple syrup (optional)
  • 1/4 cup shredded coconut (optional)
  • 1/4 cup chopped walnuts or pecans (optional)
  • 2 oz softened cream cheese (optional)

Instructions

  1. Peel and chop the carrots into small pieces. Place them in a saucepan with a small amount of water and cook until very soft.
  2. Drain the carrots and blend them into a smooth puree. Set aside.
  3. In a medium saucepan, combine the heavy cream, milk, and half of the sugar. Heat over medium heat until steaming but not boiling.
  4. In a separate bowl, whisk the egg yolks with the remaining sugar until smooth and slightly thickened.
  5. Slowly pour a small amount of the warm cream mixture into the egg yolks while whisking constantly to temper them.
  6. Return the tempered egg mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
  7. Remove from heat and stir in the carrot puree, vanilla extract, cinnamon, nutmeg, and salt.
  8. Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours or until fully chilled.
  9. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until soft-serve consistency.
  10. If using optional ingredients like nuts or coconut, fold them in during the last minute of churning.
  11. Transfer the ice cream to a freezer-safe container and freeze for several hours until firm.

Notes

  • Cooking the carrots until very soft helps create a smoother puree and creamier ice cream texture.
  • Chill the ice cream base thoroughly before churning for the best consistency.
  • Swirl softened cream cheese into the ice cream during the final minutes of churning for a carrot cake–style flavor.
  • Let the ice cream sit at room temperature for about 5 minutes before scooping.
  • Store in an airtight container in the freezer for up to 2 weeks.

Nutrition

Find it online: https://thefamilycooking.com/carrot-ice-cream/