Carrot Ice Cream Recipes

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CARROT AND ORANGE ICE CREAM



Carrot and Orange Ice Cream image

Provided by Food Network

Categories     dessert

Time 43m

Yield 1 quart

Number Of Ingredients 8

2 cups carrot slices
2 cups half-and-half
2 cups heavy cream
1/2 vanilla bean, split lengthwise
2 wide strips orange rind
1 cinnamon stick
9 egg yolks
3/4 cup sugar

Steps:

  • In a small saucepan, boil the carrot slices in water until very tender. Drain them then make a puree and reserve it.
  • In a saucepan over medium heat, heat the half-and-half, cream, vanilla, orange rind, and cinnamon stick, whisking occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat and let the flavors infuse for 10 minutes.
  • Whisk the egg yolks and sugar together. In a thin stream, whisk half of the cream mixture into the egg yolk mixture. Then pour the egg-cream mixture back into the saucepan containing the rest of the cream mixture. Heat over medium heat, stirring constantly with a wooden spoon. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees F it will be thickened and creamy, like eggnog. If you do not have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat.
  • Meanwhile, in a bowl put 2 handfuls of ice cubes in the bottom, and add cold water to cover. Rest a smaller bowl in the ice water. Combine the carrot puree with the custard, mixing well. Pour the cream mixture through a fine sieve or chinois (to remove the vanilla bean pieces, orange rind, and cinnamon sticks) and into the smaller bowl. Chill 3 hours, then continue according to the directions of your ice cream maker.

CARROT ICE CREAM CAKE



Carrot Ice Cream Cake image

Provided by Food Network

Categories     dessert

Time 7h20m

Yield 6 to 8 servings

Number Of Ingredients 40

About 10 ounces oil
About 15 ounces sugar
4 eggs
About 10 ounces all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons ground cinnamon
2 cups organic carrots (about 3 large)
8 1/2 ounces pineapple (1 large golden pineapple)
1 cup hickory nuts
1 liter milk
About 17 to 18 ounces cream
About 14 ounces sugar, divided
About 5 ounces glucose
1/2 teaspoon salt
Cream cheese or (recommended: Brilliant Savarin Cheese)
30 egg yolks
About 17 to 18 ounces carrot reduction (need 30 large carrots)
About 3 1/2 ounces pineapple reduction (need 1 large pineapple)
About 17 to 18 ounces milk
8 ounces heavy cream
About 8 1/2 ounces sugar
About 3 1/2 ounces dry milk
About 4 1/2 ounces dry glucose
About 1/4-ounce ice cream stabilizer
About 2.2 pounds fresh pineapple puree (2 large golden pineapples)
About 8 1/2 ounces sugar
About 1/4-ounce Pectin NH (found in specialty stores)
Pinch salt
1 teaspoon vanilla extract
White Chocolate Spray:
About 17 to 18 ounces cocoa butter
About 22 ounces white chocolate (recommended: Valhrona)
About 3 1/2 ounces glucose
About 7 ounces fondant icing
1 cup whole hickory nuts, toasted
Toothpicks
Masking tape
About 17 to 18 ounces white tempered chocolate

Steps:

  • For the Carrot Cake:
  • In a kitchen aid bowl, with paddle attachment, add the oil and sugar. Mix well, about 1 minute.
  • Add the eggs to the bowl and mix. Once the eggs are mixed, sift the dry ingredients and add to the bowl. Mix until incorporated. When the flour has been mixed, add the carrots, drained pineapple and nuts. Mix well, scraping down the sides of the bowl. Pour the mixture onto a full sized sheet pan that has been lined with a silpat.
  • Preheat the oven to 350 degrees F and bake until golden brown, approximately 10 minutes, rotating at the halfway point.
  • Cool the cake to room temperature then place in the freezer to chill.
  • For the Cheese Ice Cream:
  • Place the milk, cream, half of the sugar, glucose and salt in a saucepan. Bring it to a simmer.
  • While this is heating, crack the yolks, and place the other half of the sugar to the side.
  • Place the cheese in a bain marie that has an ice bath nearby.
  • Once the milks are hot, whisk the sugar into the yolks, temper the eggs with the hot milk, and stir. Place it back in the pan, and onto medium heat. Cook the ice cream until thickened enough to coat the back of a wooden spoon. Pour the anglaise into the bain marie, over the cheese. Allow it to cool completely, then burmix the anglaise and strain it through a fine sieve. Pour into your ice cream machine and chill in freezer for at least 1 hour.
  • For the Carrot Ice Cream:
  • Begin by peeling and juicing approximately 30 carrots. Using a juicer, juice the carrots to yield 2 liters juice. Cook the carrot juice until reduced to about 17 to 18 ounces. It should have become thick.
  • Juice 1 pineapple with a juicer and then just like the carrot juice, cook it until reduced to 3 1/2 ounces.
  • To begin the ice cream, place the milk and cream in a saucepan. Mix together the sugar, dry milk, dry glucose and stabilizer. Whisk it into the milks. Cook the mixture to 185 degrees F.
  • While the mixture is heating pour the carrot juice and pineapple into a bain marie with an ice bath. Pour the mixture over the juices and cool completely.
  • Strain through a chinois and put in ice cream machine. Freeze for at least 1 hour.
  • For the Pineapple Chips:
  • With the left over pulp from the grated pineapple from the carrot cake, place it into the blender and puree. Pat the chips out onto a silpat and sprinkle with powdered sugar.
  • Preheat the oven to 210 degrees F.
  • Place the chips into the oven for at least 2 hours.
  • Once the chips are dry, take the chips out of the oven, and turn the temperature up.
  • Using a small wooden dowel, heat the chips until pliable and roll the chips around the dowel and then pull them off. Cool, set aside.
  • For the Pineapple Sauce:
  • Using fresh Pineapple, peel 2 pineapples, cut them up and remove the core. Place it into the blender and puree until smooth. Strain the puree through a chinois. Mix the sugar, pectin and salt. In a pan combine the puree with the sugar and pectin and add the vanilla.
  • Cook on medium heat until thick, approximately 3 minutes after it comes to a simmer.
  • Strain the sauce and put into a bain marie to cool completely. Place in a squeeze bottle.
  • For the White Chocolate Spray:
  • Heat the cocoa butter until melted in the microwave. Heat the white chocolate separately in the microwave until melted. Now that the 2 are melted, burmix them together and mix in the vanilla and salt. Strain through a chinois. Keep in a warm place until ready to spray your cake.
  • For the Fondant Sugar Work:
  • Place the glucose and fondant together in a small pan, and cook until pale golden. Pour it into a small glass bowl. Allow to cool but not set up.
  • For the Hickory Nut Sugar Spears:
  • While cooling pierce 6 hickory nuts with toothpicks. Place a piece of masking tape up on the edge of a table or the edge of a shelf. Dip the nut into the sugar and stick the toothpick into the masking tape so that it can hang and the sugar drips and it cools. Cut it however long you want your spear.
  • Assemble the cake:
  • Now that the cake is frozen, cut out pieces of cake using a 6-inch cake ring. With large cookie cutters cut out 2 more circles that are 4 inches in diameter. Place the cake ring on a cardboard that is the same size. Line the ring with a piece of acetate. Place the largest piece of cake on the bottom.
  • Paddle the cheese ice cream in a kitchen aid bowl to soften it. Place it into a piping bag and pipe around the base of the cake and all the way up the sides of the ring. Just so the sides of the ring are covered with ice cream. Allow it to chill 5 minutes.
  • Paddle the carrot ice cream the same way, and place it into a piping bag.
  • Pipe a layer of ice cream over the cake. Place it into the freezer 10 minutes.
  • Place another layer of cake, and repeat with ice cream. Place it into the freezer for 10 minutes.
  • Pipe a thin layer of pineapple sauce over the ice cream. Allow to freeze for 10 minutes.
  • Pipe a layer of cheese ice cream over the sauce. Freeze for 10 minutes.
  • Place the last cake over, and pipe the cheese ice cream on the top to finish. With an off-set long metal spatula, smooth out the top. Allow the cake to freeze for at least 1 hour.
  • Once frozen, pull out the cake, remove the ring and the acetate. Smooth out the sides.
  • Prepare to spray the cake with the white chocolate spray.
  • Once the cake is sprayed, place it into the freezer while tempering chocolate.
  • Temper chocolate and spread onto transfer sheet, cut as desired. Place the tempered chocolate on the outside of the cake, adhering it by using honey. Garnish the top with pineapple sauce and hickory nut spears.
  • Serve with pineapple sauce.

CARROT ICE CREAM



Carrot Ice Cream image

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

Provided by Abe ray

Categories     Ice Cream

Time 1h30m

Yield 24 bowls, 24 serving(s)

Number Of Ingredients 4

4 cups carrots, cooked, pureed
1 cup whole milk
1 1/2 tablespoons cornstarch
3 cups light cream

Steps:

  • 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.

Nutrition Facts : Calories 75.3, Fat 6.2, SaturatedFat 3.8, Cholesterol 20.8, Sodium 31.1, Carbohydrate 4.1, Fiber 0.6, Sugar 1.6, Protein 1.3

CARROT CAKE ICE CREAM



Carrot Cake Ice Cream image

Carrot cake is one of the best cake flavours...well at least after chocolate. :) I took my love for carrot cake and my love for ice cream to create the perfect combo...carrot cake ice cream! To make the ice cream a little lighter, use 1 1/2 cups skim or 2% evaporated milk instead of heavy cream or half and half. This makes the ice cream not quite as creamy, but (at least when made in an ice cream maker) it does not freeze solid like some low fat homemade ice creams. An ice cream maker is optional for this recipe.-----Recipe made by me for RSC #10!

Provided by LUv 2 BaKE

Categories     Frozen Desserts

Time 1h55m

Yield 8-10 serving(s)

Number Of Ingredients 12

1/4 cup unsalted pecans, finely chopped
1 cup heavy cream
3/4 cup brown sugar
2 teaspoons unflavored gelatin
1/2 cup golden raisin
1/4 cup light cream cheese or 1/4 cup cream cheese
1 teaspoon maple syrup
1 1/4 teaspoons cinnamon
1 teaspoon vanilla
1/8 teaspoon salt
1 1/2 cups heavy cream or 1 1/2 cups half-and-half
3/4 cup carrot, cooked and pureed

Steps:

  • Cook about 1 1/4 cup sliced fresh carrots in the microwave or stovetop until soft. Blend in food processor or blender with enough water or milk to make a puree. Measure out 3/4 cup carrot puree, set aside.
  • Heat the 1 cup of heavy cream with the brown sugar in a medium size saucepan on medium heat, stirring often.
  • When cream mixture is hot, whisk vigorously while adding the gelatin powder. Add in raisins (only if using an ice cream maker) and cream cheese and continue to heat for about 4 minutes, stirring often.
  • Remove saucepan from heat. Pour hot mixture into a large glass bowl. Add maple syrup, cinnamon, vanilla, and salt. Whisk in evaporated milk (or heavy cream or half and half), and pureed carrot.
  • Chill in fridge for about 1 hour or 1/2 hour in freezer, till ice cream mixture is cold. The ice cream mixture will be thicker at this point.
  • ICE CREAM MAKER: Follow manufacturer's directions, adding chopped pecans near the end of the freezing process.
  • FREEZER METHOD: *Note - this method will take longer than the listed time to make*. Skip the previous chill step. Add in raisins and pecans. Pour ice cream mixture in a covered shallow pan and freeze until almost solid. Break up frozen mixture and process in food processor or blender until soft (this incorporates air into the ice cream). Repeat 1 to 2 more times.

Nutrition Facts : Calories 298, Fat 15.3, SaturatedFat 8.2, Cholesterol 48.1, Sodium 148.7, Carbohydrate 36.1, Fiber 1.2, Sugar 31.9, Protein 6.2

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