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
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
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
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