Ingrédients pour Carrot Cake Ice Cream
- 1/2 cup chopped pecans
- 1 cup heavy cream
- 1/2 cup packed light brown sugar
- Unflavored Gelatin
- Golden Raisin
- Light Cream Cheese
- 1/4 cup maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
- Skim Evaporated Milk
- Carrot
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Comment préparer Carrot Cake Ice Cream
- Cook 1 1/4 cups of sliced fresh carrots until soft. You can microwave or stovetop cook them.
- Blend the cooked carrots in a food processor or blender with enough water or milk to create a smooth puree. Aim for about 3/4 cup of puree.
- Measure out 3/4 cup of carrot puree and set aside.
- In a medium saucepan, heat 1 cup of heavy cream and 1/2 cup packed light brown sugar over medium heat, stirring frequently until the sugar dissolves.
- Once hot, whisk in 1 tablespoon of powdered gelatin until fully dissolved.
- Stir in 1/2 cup raisins and 4 ounces of softened cream cheese. Continue heating for approximately 4 minutes, stirring constantly.
- Remove the saucepan from the heat.
- Pour the hot mixture into a large glass bowl.
- Add 1/4 cup maple syrup, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, and a pinch of salt.
- Whisk in 1 1/2 cups of skim or 2% evaporated milk and the reserved 3/4 cup carrot puree.
- **Ice Cream Maker Method:** Chill the ice cream mixture in the refrigerator for at least 1 hour, or until thoroughly chilled. Then, churn in your ice cream maker according to the manufacturer's instructions. Add 1/2 cup chopped pecans during the last few minutes of churning.
- **No-Churn Method:** Skip chilling. Stir in 1/2 cup raisins and 1/2 cup chopped pecans. Pour the ice cream mixture into a shallow, covered container. Freeze until almost solid (at least 6 hours, or preferably overnight). Break up the frozen mixture and process in a food processor or blender until smooth. Repeat this process 1-2 more times for a creamier texture.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
127g
Fat
40g
Carbs
12g
