Carrot Cake Ice Cream Recipe
Everyone loves carrot cake and everyone loves ice cream, so of course everyone will love Carrot Cake Ice Cream
servings
Ingredients
Cream Cheese Ice Cream
- 8 oz whole milk (1 cup)
- 4 oz heavy cream (½ cup)
- 6 oz granulated sugar (¾ cup)
- ½ tsp lemon zest
- 5 egg yolks
- 12 oz cream cheese ( 1 ½ cups)
- 1 teaspoon vanilla extract
- ½ tsp lemon juice
- ¼ teaspoon table salt
Carrot Cake Batter
- 2 ½ oz all purpose flour (1/2 cup (see note))
- ½ teaspoon cinnamon
- ½ teaspoon ginger
- ⅛ teaspoon nutmeg
- 2 oz unsalted butter
- 6 oz carrots (3 medium, shredded)
- 4 oz brown sugar (½ cup)
- 1 oz currants (2 tablespoons)
- 1 oz walnuts (¼ cup, chopped)
Instructions
Ice Cream
- Combine 8 oz whole milk, 4 oz heavy cream, 6 oz granulated sugar and ½ tsp lemon zest in a small saucepan. Heat the milk mixture over medium high heat until scalding hot.
- While the milk heats up, whisk 5 egg yolks in a small bowl.
- Once the milk mixture is scalding hot pour it into the bowl with the yolks and whisk to combine. Return the entire mixture to the saucepan and heat over medium low heat, stirring constantly.
- Cook the custard until it coats the back of a spatula or wooden spoon. Remove from the heat and strain into a bowl.
- Cut 12 oz cream cheese into 5 or 6 lumps and toss them into the warm custard. Add 1 teaspoon vanilla extract, ½ tsp lemon juice and ¼ teaspoon table salt. Gently whisk until the cream cheese is melted into the base. Cover the bowl and cool until very cold. At least 4-5 hours or over night.
Carrot Cake Batter
- Place 2 ½ oz all purpose flour in a microwave-safe bowl. Microwave the flour for 30 seconds. Check the temperature of the flour. It should be at least 165°F. If not, microwave for 10 second increments until the temp is reached. **Do not skip this step. This makes the raw flour safe to eat.2 ½ oz all purpose flour
- Sift the flour with ½ teaspoon cinnamon, ½ teaspoon ginger and ⅛ teaspoon nutmeg into a small bowl and set aside
- Melt 2 oz unsalted butter in a saucepan. Add 6 oz carrots and saute over medium heat until the carrots are soft, about 6-7 minutes. Turn off heat. Add 4 oz brown sugar and stir until the sugar is melted. Transfer the mixture to a small bowl. Fold in 1 oz currants and 1 oz walnuts. Add the flour and mix to combine. Chill until the ice cream is ready.
- Freeze the ice cream according to the directions for your machine. Scoop 1/4 of the ice cream into a freezer container. Use a spoon to scoop 1" balls of the carrot cake batter and scatter them over over the ice cream. Continue to layer the ice cream with carrot cake balls, ending with a layer of ice cream. Place a layer of plastic wrap directly on the surface of the ice cream. Cover tightly and freeze until firm
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!