Best Carrot Ice Cream Pie Recipes

CARROT PIE

Carrot Pie image

Carrot Pie, with its sweet cinnamon taste, has been in my family for at least 5 generations. It's a must-have at our family Thanksgiving and Christmas get-togethers (but good any time!).

Provided by Laura

Categories Desserts Pies Custard and Cream Pie Recipes

Time 3h25m

Yield 8

Number Of Ingredients 7

Ingredients

1 (9 inch) unbaked pie shell
¾ cup sugar
2 cups chopped carrots
2 eggs
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
¾ cup milk

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Press the pie crust into the bottom and up the sides of a 9-inch pie plate.
Bake the pie shell for 3 to 5 minutes, just to firm it up, then remove from the oven, and set aside. Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain water, and mash carrots until smooth using a food processor, or potato ricer.
In a medium bowl, mix together the carrot puree, sugar and eggs. Mix in the cinnamon and vanilla. Gradually stir in the milk. Pour the mixture into the partially baked pie shell.
Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Bake for an additional 40 to 45 minutes at the lower temperature, or until firm. Cool completely before serving.

Nutrition Facts : Calories 231.6 calories, Carbohydrate 33.7 g, Cholesterol 48.3 mg, Fat 9.2 g, Fiber 1.9 g, Protein 4 g, SaturatedFat 2.5 g, Sodium 166.9 mg, Sugar 21.6 g

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

Ingredients

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