Even though the ice cream was amazing, I didn't really think it reminded me of carrot cake. Sure, it has carrots and cream cheese in it, but it tasted more like a carrot cake cheesecake. The citrus flavor really burst throughout the ice cream, so next time I'll either cut way down on the lemon zest or leave it out.
I love the pecans that were dressed with all of the spices. I kept picking at them while the carrots were boiling.
Carrot Cake Ice Cream
makes 1 quart
Spiced Pecans
1 cup pecan halves
1 Tablespoon butter, melted
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 Tablespoons dark brown sugar
1/8 teaspoon salt
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
1/4 cup dried currants (I used raisins)
2 Tablespoons whiskey
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
2 cups finely dried carrots
2/3 cup sugar
2 Tablespoons light corn syrup
2 cups water
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, 20-30 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
1 (8-ounce) package cream cheese (I used low-fat)
1 1/2 cups sour cream (I used low-fat)
2/3 cup sugar
1 teaspoon chopped lemon zest
Spiced pecans
Currants (I used raisins)
Candied carrots
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.
Source: Los Angeles Times
makes 1 quart
Spiced Pecans
1 cup pecan halves
1 Tablespoon butter, melted
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 Tablespoons dark brown sugar
1/8 teaspoon salt
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
1/4 cup dried currants (I used raisins)
2 Tablespoons whiskey
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
2 cups finely dried carrots
2/3 cup sugar
2 Tablespoons light corn syrup
2 cups water
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, 20-30 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
1 (8-ounce) package cream cheese (I used low-fat)
1 1/2 cups sour cream (I used low-fat)
2/3 cup sugar
1 teaspoon chopped lemon zest
Spiced pecans
Currants (I used raisins)
Candied carrots
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.
Source: Los Angeles Times
5 comments:
Yum! This looks so good, and different.
I love looking through your blog, and I love your "food for thought!" Keep it coming. I hope you have a wonderful day celebrating our Lord's resurrection.
Yum! I've had this on my list to make since I saw it on David Lebovitz's blog.
This is brilliant! Thanks for the idea and the recipe!
Oh, my! This looks wonderful....and no eggs!!!! I'd get really fat eating this! :-) Don't think I'd know when to stop!
Illu!
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