Best Carrot Ice Cream Recipes

CARROT ICE CREAM CAKE

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 AND ORANGE ICE CREAM

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

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.

CARROT ICE CREAM PIE

Steps:

• In a small bowl, combine cracker crumbs and brown sugar; stir in butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for 30 minutes. , Meanwhile, place lemonade concentrate, carrots and sugar in a food processor or blender; cover and process until carrots are finely chopped and mixture is blended. Transfer to a bowl; stir in ice cream until well blended. Pour into crust. Cover and freeze for 8 hours or overnight. Remove from the freezer 15-20 minutes before serving.

CARROT CAKE ICE CREAM RECIPE - (4.5/5)

Steps:

• Spiced pecans: Heat the oven to 350 degrees. Toss the pecans with the butter. In a small bowl, whisk together the cinnamon, cloves, brown sugar and salt. Pour the mixture over the pecans and toss to coat completely. Spread the pecans on a baking sheet and cook for 12 minutes, gently stirring halfway during baking to candy the nuts. Remove the tray to a rack and cool the nuts completely. Once cool, coarsely chop the pecans. Set aside. Currants: In a small saucepan, heat the currants and whiskey until boiling. Simmer until the currants have absorbed almost all of the liquid. Remove from heat and cover the pan. Set aside to cool completely. Candied carrots: In a medium saucepan, combine the carrots, sugar, corn syrup and water. Bring to a low boil and cook until the syrup is reduced to about 2 tablespoons and the carrots are translucent and candied, 20 to 30 minutes. Keep an eye on the carrots during the last few minutes so they do not burn. Drain the carrots and set aside to cool. Ice cream base and assembly: In the bowl of a stand mixer, or in a large bowl using a hand mixer, blend together the cream cheese, sour cream, sugar and lemon zest until smooth. Chill thoroughly. Freeze the base in an ice cream maker. After churning, gently fold in the spiced pecans, soaked currants and candied carrot cubes. Freeze until firm.

CARROT CAKE ICE CREAM CUPCAKES RECIPE - (4.5/5)

Steps:

• To prepare the carrot cake, preheat the oven to 350°F. Butter a 9" x 9" baking pan and line it with parchment paper. Combine 2 Tbsp of the flour, all of the coconut and macadamia nuts in a food processor and process until the nuts are finely chopped. Set aside. Whisk the remaining flour, ground ginger, cinnamon, baking powder, salt, and baking soda in a medium-size bowl until the ingredients are well combined. Beat the sugar and oil in a large bowl with an electric mixer. Add the egg and beat well. Next, add the vanilla. Add the flour-spice mixture and mix until all of the ingredients are well combined. Stir in the coconut-macadamia mixture, the carrots, and crushed pineapple. Bake for about 20-25 minutes, or until a cake tester inserted into the center comes out clean. Run a knife around the edge of the pan to loosen the cake. While the cake is cooling, make the cupcake liners. Start by melting the white chocolate in a small saucepan over low heat. Use a pastry or paint brush to paint the chocolate inside six individual silicone cupcake molds. Apply at least 3-4 layers per cupcake mold and freeze in between layers to help the chocolate set faster. To prepare the cream cheese ice cream, whisk the sugar, eggs, and vanilla together in a medium-size mixing bowl. Combine the milk, heavy cream, and the half-and-half in a medium-size sauce pot. Bring the mixture to a simmer, and then remove the pan from the heat. Slowly pour the cream mixture into the egg mixture, whisking constantly to temper the eggs. Pour the mixture back into the sauce pot. Cook and stir over low heat until the mixture coats the back of a metal spoon, about 4 minutes. Whisk in the cream cheese until smooth. Strain the liquid through a fine sieve and then chill the mixture over an ice bath. After the mixture is completely cooled, stir in the lemon juice. Pour the mixture into an ice cream maker and freeze according to manufacturer's directions. Place the ice cream in the freezer and freeze for at least 4 hours before assembling the cupcakes. By this time, the cake should be cool. Remove it from the pan and cut the cake into small circles so they'll fit inside the silicone cupcake molds you made earlier. Wrap the circles in plastic wrap and freeze until needed. To assemble the cupcakes, place a cake circle inside each of the white chocolate molds. Then, scoop a small cream cheese ice cream ball and drop it on top of the cake. Finally, pipe the store-bought icing on top of the cream cheese ice cream and top the cupcakes with toasted coconut or carrot cake crumbs. Freeze until ready to serve.

CARROT CAKE ICE CREAM

Steps:

• Heat 1/2C milk, sugar, cinnamon, ginger and nutmeg is a small saucepan until the sugar dissolves. Place the cream cheese in a bowl and whisk until smooth, add the warm milk mixture and again whisk until smooth. Whisk in the remaining ingredients and pour into an ice cream machine.

CARROT GARDEN ICE CREAM DESSERT

Steps:

• Finely crush half of the cookies; coarsely crush the remaining cookies., In a large bowl, beat ice cream, whipped topping and finely crushed cookies until blended. Spread into an 8-in. square dish; sprinkle with crushed cookies. Freeze until firm., Tint frosting orange; pipe carrot tops in rows over dessert. Cut green apple licorice into 1-in. pieces; separate strands, leaving one end intact. Place on carrots to form stems.

GINGERED CARROT ICE CREAM

Steps:

• Combine the carrots, coconut milk, cinnamon stick, lemongrass, ginger and salt in a heavy medium saucepan. Bring to a boil; reduce heat to a simmer and cook until the carrots are soft, about 8-12 minutes. Cover, turn off the heat, and let set to infuse 30-60 minutes.
• Fish out the cinnamon stick, ginger and lemongrass and pour carrot mixture into a blender. Add cornstarch and blend until smooth.
• Prepare an ice bath in a large bowl. Position a fine mesh sieve over a medium bowl with a spout and place in the ice bath.
• Return the carrot mixture to the saucepan and add honey and brown sugar. Bring to a boil and cook over medium high heat for 4 minutes, stirring constantly. Make sure the temperature is not too hot, or the mixture will blup up out of the pan.
• Strain through the sieve into the bowl with a pouring spout, pressing to separate the liquid from any solids. Add the cream and stir until chilled. Cover and refrigerate until very cold (overnight if possible).
• When ice cream base has chilled, churn in ice cream maker, according to manufacturer's instructions.
• Transfer to a sealed container and freeze to bloom for at least 3 hours. Just before serving, remove from freezer and allow to rest 5-10 minutes before scooping into bowls.
• Makes about 1 quart