Total Time
1hr 30mins
Prep 1 hr
Cook 30 mins

From "The Complete Idiots Guide to Homemade Ice Cream" comes this interesting ice cream flavor. The servings is a guesstimate of mine.


  1. Cook carrots until tender.
  2. Drain carrots and save 1/4 cup liquid. Allow to cool.
  3. In a double boiler, or heavy saucepan over medium heat, cook whole milk and cornstarch until mixture forms a soft paste.
  4. Remove cornstarch mixture from heat and allow to cool. If lumpy, pass through a sieve.
  5. If not already pureed, puree carrots in a food processor or blender, adding reserved carrot water if needed.
  6. In a mixing bowl combine carrots, cornstarch mixture and light cream; mix well.
  7. Cool mixture to 40 degrees Fahrenheit in refrigerator.
  8. Place cold mixture into the ice cream freezer; freeze according to manufacturer's directions.