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.
Cook uncovered over medium heat, stirring every now and then, until the sugar has dissolved (should go really quickly).
Bring to a boil, then reduce to low heat and let simmer for 20 minutes, stirring frequently.
In a separate bowl, whisk together the cream cheese and the vanilla until smooth.
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.
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.
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).
Pour the ice cream in a freezer-safe container, cover with plastic film and a lid and store in the freezer.
Recipe by ICE CREAM NATION at https://www.icecreamnation.org/2012/11/carrot-cake-ice-cream/