Carrot Cake ice cream
Adapted from a recipe by Molly Moon Neitzel, this carrot ice cream packs a lot of Beta-carotine, interesting fibre and flavour:-)
  • 400 ml (slightly more than 1¾ cups) cream
  • 200 ml (slightly more than ⅞ cup) whole milk (to be divided)
  • 140 ml (about 0.6 cup) light brown sugar (packed)
  • Pinch of salt
  • about 300 ml (1.3 cups) carrots, finely grated (about 2½ medium ones)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • About 100 gram (3½ ounces) cream cheese (at room temperature)
  • 1 teaspoon vanilla extract or powder
  • (really optional) 1 tablespoon inverted sugar (Agave nectar, glucose, corn syrup ...)
  1. Put the cream, 150 ml (about 0.6 cup) of the milk, the sugar (including the inverted sugar, if using), salt, carrots, cinnamon, nutmeg and cloves together in a saucepan.
  2. Cook uncovered over medium heat, stirring every now and then, until the sugar has dissolved (should go really quickly).
  3. Bring to a boil, then reduce to low heat and let simmer for 20 minutes, stirring frequently.
  4. In a separate bowl, whisk together the cream cheese and the vanilla until smooth.
  5. Gradually add the remaining 50 ml (about 0.2 cup) milk - 1 tablespoon at the time - whisking vigorously in between these tablespoon-additions, until smooth.
  6. Pour the cream cheese/milk mixture into the carrot mixture and whisk until all is thoroughly combined. Place the resulting mixture to chill in the refrigerator for a couple of hours.
  7. Churn the chilled ice cream base in your ice cream machine according to instructions, or still-freeze the base in your freezer (see the post on that).
  8. Pour the ice cream in a freezer-safe container, cover with plastic film and a lid and store in the freezer.