Carrot Ice Cream
- Ready In:
- 1hr 30mins
- Ingredients:
- 4
- Yields:
-
24 bowls
- Serves:
- 24
ingredients
- 4 cups carrots, cooked, pureed
- 1 cup whole milk
- 1 1⁄2 tablespoons cornstarch
- 3 cups light cream
directions
- Cook carrots until tender.
- Drain carrots and save 1/4 cup liquid. Allow to cool.
- In a double boiler, or heavy saucepan over medium heat, cook whole milk and cornstarch until mixture forms a soft paste.
- Remove cornstarch mixture from heat and allow to cool. If lumpy, pass through a sieve.
- If not already pureed, puree carrots in a food processor or blender, adding reserved carrot water if needed.
- In a mixing bowl combine carrots, cornstarch mixture and light cream; mix well.
- Cool mixture to 40 degrees Fahrenheit in refrigerator.
- Place cold mixture into the ice cream freezer; freeze according to manufacturer's directions.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
abraham r.
Federal Way, Washington