Carrot Cake Ice Cream
It's ice cream that tastes like carrot cake, only better! It uses all the ingredients of carrot cake and puts it in a creamy, vanilla ice cream.
- Serves: 20 persons
- 5egg yolks
- 4cups whole milk
- 2cups heavy cream
- 1cup granulated sugar
- 1(8-ounce) package cream cheese, at room temperature
- 1teaspoon vanilla extract
- ¼teaspoon ground cinnamon
- 1cup brown sugar
- ¼cup (2 ounces) unsalted butter
- 1 ½cups grated carrot
- ½cup golden raisins
- 1cup toasted walnuts, broken into small pieces, optional
- 1tablespoon dark rum, optional
Step 1Gather the ingredients.
Step 2In a large saucepan over medium-low heat, bring the milk and cream to a simmer, stirring frequently. Set aside.
Step 3In the bowl of a stand mixer with the whisk attachment, add the egg yolks and sugar. Whisk on medium speed until the mixture thickens and becomes pale yellow, about 5 minutes. Alternatively, use a large bowl and an electric hand mixer.
Step 4With the mixer on low speed, slowly pour 1/2 cup of the hot milk-cream mixture into the egg-sugar mixture. Continue to whisk, slowly adding the milk-cream mixture until all of it is combined with the sugared eggs. Don't add the hot liquid too fast or the eggs will cook and lumps will form in the mixture.
Step 5Add the custard mixture back to the original saucepan (reserve the stand mixer bowl, you'll use it again). Heat the mixture on low, stirring constantly with a silicone spatula, until thick enough to coat the back of a spoon, 20 to 25 minutes. Remove the mixture from the heat.
Step 6Cool quickly, preferably using an ice bath. Transfer the custard to a large bowl, preferably stainless steel. Fill a larger bowl or your kitchen sink with some ice and cold water. Immerse the bottom of the custard bowl in the ice bath, continuing to stir the mixture until it cools to room temperature. Stir in the vanilla and cinnamon.
Step 7Return the custard to the reserved stand mixer. Add the cream cheese and whisk on medium speed until well combined. It's okay if a few small pieces of cream cheese remain. Cover and refrigerate for at least 4 hours, preferably overnight.
Step 8Meanwhile, in a medium skillet over medium-low heat, combine the brown sugar and butter. Stir continuously until the butter is melted and the sugar is dissolved.
Step 9Stir in the carrots and raisins. Continue to cook, stirring frequently until the syrup thickens, and the carrots and raisins are coated, 10 to 15 minutes. Remove from the heat and cool to room temperature.
Step 10As the mixture cools, stir occasionally to break up and distribute all the bits evenly. Stir in the rum and walnuts, if using.
Step 11Churn in a large capacity ice cream maker according to the manufacturer's directions.
Step 12Freezer for an additional 2 hours, or up to overnight before serving.