Sunday, April 1, 2012

Too Many Carrots

Carrot Cake Ice Cream.

Vanilla Ice Cream Base - pick your favorite
3 cups carrots, unpeeled, cooked until soft
2 cups shredded carrots
2 tsp cinnamon
1/2 tsp nutmeg
1 cup walnuts, chopped
1 8 oz package of cream cheese
1tsp vanilla
2/3 cup powdered sugar

Cook carrots until very soft, and puree when cold, using milk as needed to blend.

Grate an additional 2-3 cups (grated) carrots. Blanch carrots in hot water (i used a strainer) for a minute or so, then refrigerate.

Make a frosting using cream cheese vanilla, and powdered sugar (beat smooth). spread out on wax paper thinly and freeze. When frozen hard, make small cubes out of the frozen frosting, and keep frozen.

To vanilla ice cream base add carrot puree,nutmeg, and cinnamon and place in ice cream maker.

When ice cream is nearly done, fold in shredded carrots, cream cheese frosting cubes, and chopped nuts. Mix 1 minute in maker and transfer into bowl and then freeze until firm.

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