Description

This Spiced Carrot Ice Cream offers a delightful blend of earthy sweetness from fresh carrots, complemented by a warm medley of classic baking spices. Each creamy scoop delivers a smooth, rich texture with subtle notes of cinnamon, nutmeg, and ginger, creating a comforting and unique dessert experience.

Ingredients

Scale

1 pound carrots, peeled and chopped
1 cup water (for cooking carrots)
1 1/2 cups heavy cream
1 1/2 cups whole milk
3/4 cup granulated sugar, divided
4 large egg yolks
1/4 cup packed light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch of ground cloves
1/2 teaspoon vanilla extract
Pinch of salt

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Instructions

**Prepare Carrots:** In a medium saucepan, combine chopped carrots and water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until very tender. Drain well and transfer carrots to a food processor or blender. Process until completely smooth, adding a tablespoon or two of milk if needed to achieve a fine puree. Set aside to cool.
**Make Custard Base:** In a separate medium saucepan, combine heavy cream, whole milk, and 1/2 cup of the granulated sugar. Heat over medium heat, stirring occasionally, until the mixture just begins to simmer around the edges. Do not boil.
**Temper Egg Yolks:** In a medium bowl, whisk together egg yolks, remaining 1/4 cup granulated sugar, and brown sugar until light and creamy. Slowly pour about half of the hot cream mixture into the egg yolk mixture, whisking constantly to temper the yolks.
**Cook Custard:** Pour the tempered egg yolk mixture back into the saucepan with the remaining hot cream. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon (reaching about 175-180°F or 80-82°C). Do not boil.
**Combine and Chill:** Remove from heat. Stir in the carrot puree, ground cinnamon, ginger, nutmeg, cloves, vanilla extract, and salt. Pour the mixture through a fine-mesh sieve into a clean bowl to remove any lumps. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
**Churn Ice Cream:** Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, typically 20-30 minutes, until it reaches a soft-serve consistency.
**Freeze to Firm:** Transfer the churned ice cream to an airtight container and freeze for at least 2-4 hours, or until firm, before serving.

Notes

Ensure the ice cream base is completely chilled before churning for the best texture.

Adjust the amount of spices to suit your personal preference.

For an extra smooth custard, strain the mixture through a fine-mesh sieve after cooking.

Store homemade ice cream in an airtight container in the freezer for up to two weeks.

Prep Time: 30 minutes
Cook Time: 25 minutes

Nutrition

Calories: 350
Fat: 22g
Carbohydrates: 35g
Protein: 5g