Carrot Ice Cream

Recipe by Abe ray
READY IN: 1hr 30mins
YIELD: 24 bowls


  • 4
    cups carrots, cooked, pureed
  • 1
    cup whole milk
  • 1 12
    tablespoons cornstarch
  • 3
    cups light cream


  • 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.