Ingredients
Equipment
Method
- In a medium bowl, whisk together the mashed cooked carrots, vanilla extract, cinnamon, ginger, nutmeg, and cloves. Ensure the carrots are completely smooth to avoid any fibrous texture in the ice cream. Set aside.1/2 cup mashed cooked carrots, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, pinch ground cloves
- In a separate medium bowl, whisk the egg yolks and granulated sugar together until the mixture is pale yellow and slightly thickened.4 large egg yolks, 3/4 cup granulated sugar
- In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat, stirring occasionally, until the mixture is steaming and small bubbles form around the edges. Do not boil.2 cups heavy cream, 1 cup whole milk
- Slowly and gradually, ladle about half a cup of the hot cream mixture into the egg yolk and sugar mixture, whisking constantly. This process, called tempering, helps to gently warm the egg yolks without scrambling them.4 large egg yolks, 3/4 cup granulated sugar
- Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly with a wooden spoon or silicone spatula, until the custard thickens enough to coat the back of the spoon. This usually takes about 5-8 minutes. Do not let the custard boil, as this can cause it to curdle.
- Remove the saucepan from the heat. Stir in the prepared carrot and spice mixture until thoroughly combined. The custard will take on a beautiful orange hue.1/2 cup mashed cooked carrots, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, pinch ground cloves
- Pour the custard through a fine-mesh sieve into a clean bowl. This step ensures a silky-smooth ice cream by catching any small bits of cooked egg or carrot that might have formed. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
- Once the custard is thoroughly chilled, stir in the optional softened cream cheese until mostly incorporated (some small streaks are fine for a swirl effect). If using, gently fold in the finely chopped pecans or walnuts.2 tablespoons cream cheese, softened, 1/4 cup finely chopped pecans or walnuts
- Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions. This typically takes about 20-30 minutes, or until the ice cream reaches a soft-serve consistency.
- Transfer the churned ice cream to a freezer-safe container. For an extra decadent cream cheese swirl, you can add dollops of the softened cream cheese on top and gently swirl them in with a knife or skewer. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Freeze for at least 4-6 hours, or until firm, before serving.2 tablespoons cream cheese, softened
Notes
Properly storing your homemade Carrot Cake Ice Cream is key to enjoying its deliciousness for days to come. For optimal freshness, keep your Carrot Cake Ice Cream in an airtight, freezer-safe container. Pressing a layer of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing the lid helps minimize ice crystal formation, preserving its creamy texture. Homemade ice cream, when stored correctly in a well-sealed container in the freezer, typically stays fresh and retains its best quality for about 1-2 weeks.
