Posts Tagged ‘Not Eating Out in New York’
When I saw this delicious and inspired ice cream on the wonderful blog, Not Eating Out In New York, I knew I had to try it for myself. I’ve actually had Carrot Cake Ice Cream before at various ice cream parlors, and its alway been one of my favorites! It combines the best aspects of carrot cake and vanilla ice cream, creating a sort of carrot cake cake ala mode effect. With a flavor with the word “cake” right in the title, you might think this is just carrot cake pieces crumbled into vanilla ice cream. But this ice cream derives its flavor from a mixture of shredded carrots, brown sugar, spices, dried fruit and nuts to make the base of the ice cream itself taste just like the real thing.
The one way I deviated from the already brilliant recipe was that I added some cream cheese right into the base of the ice cream to mimic a cream cheese frosting flavor. This worked out really well! The cream cheese was subtle, but present, and added to the overall effect of eating a piece of carrot cake in frozen form. I even think it improved the texture and scoopability of the ice cream as it held up particularly well even after days in the freezer.
The hardest part of this recipe is probably simmering the carrots in milk for 20 or so minutes. It’s an extra step in comparison to the standard custard based ice cream recipe, but the results are completely worth it. The shredded carrots seep into the milk, creating a base that tastes of carrot cake in every bite.
This was definitely one of my best homemade ice cream flavors and a recipe I’ll be making again and again. If you love ice cream and you love carrot cake then making this recipe is a no-brainer. Try it alone, or better yet with a slice of real carrot cake!
As adapted from the blog “Not Eating Out in New York”
Carrot Cake Ice Cream
(makes about 1 quart)
2 cups whole or 2% milk
1 cup heavy cream
5 egg yolks
1/3 cup white sugar
1/4 cup packed brown sugar
1/2 cup packed shredded carrots
1/4 cup raisins
1/4 cup chopped walnuts or pecans
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground ginger
1/4 cup well softened cream cheese
In a small bowl, beat the egg yolks with the sugars and spices until fluffy and the lighter in color. Set aside.
Combine the milk, cream, carrots and raisins in a medium saucepan. Bring mixture just to a boil, then reduce heat to very low. Let simmer, stirring occasionally, for 25 minutes. (Do not let boil.)
Whisk softened cream cheese in a large bowl until smooth. Set aside.
While beating the egg yolk mixture, pour in a small spoonful of the hot milk mixture and continue to beat. Repeat process with a larger spoonful, while beating, then repeat again, and again. (This will temper the eggs, so that they don’t cook lumpy.) Next, scoop all the egg yolk mixture into the hot milk mixture. Return heat to medium-low. Cook about 8-10 minutes longer, stirring frequently with a spatula to scrape all corners of the bottom of the pot. Do not let boil. The custard should be just thick enough to coat the back of a spoon, but have no lumps.
When custard is ready, take off heat and immediately whisk it into the the set aside bowl of whisked cream cheese. Whisk well until fully incorporated.
Let custard cool completely, then transfer to an airtight container and completely chill in the refrigerator at least 2 hours. Follow your machine’s instructions for churning length. Add the chopped nuts in the last minute of the churning process. Transfer ice cream to an airtight container and freeze for 2 hours to “ripen.”
Make it a Sundae!- Not Eating Out In New York also features a delicious looking cream cheese sauce that she pours over her carrot cake ice cream. This would make a delicious carrot cake sundae! If you want to make the sauce, omit the cream cheese in the ice cream recipe. Top with some candied or crushed pineapple and whipped cream. Enjoy!
Cream Cheese Sauce
(makes about 4 servings)
1/4 cup cream cheese
1 tablespoon milk
2 tablespoons confectioner’s sugar
1/8 teaspoon vanilla
Beat all ingredients together in a bowl until smooth in consistency.