I’m the girl that goes into “big chain” stores during September and checks once a week, waiting for them to get rid of all that Back-to-School crap, and bring in Halloween stuffs. Candy! Plates! Cups! Balloons! Tricks! Treats! Streamers! All Halloween, all the time!
This has finally arrived. And even though I’ve already looked through the aisles, I already know what’s there, I still always run back to that section every time we go to the store. I.Love.Halloween.
That being said, I made ice cream. Yes, I know, one doesn’t really connect “iced cream” with “cold fall weather.” I blame California and it’s non stop sunshine. But you know the obvious thing would be pumpkin ice cream. Everyone “oohs” and “aahs” and “oh it’s sooo festive” …and we move on. Another autumn, another pumpkin recipe.
But this ISN’T pumpkin. It’s CARROT. And not only is it carrot, it’s ROASTED CARROT.
Carrots are like sugary sticks of TNT when they’re roasted: explosions of flavor, and explosions of sweetness. You could, however, just use plain ol’ carrot juice. But it’s not even close to the same flavor.
First, let’s go over the carrot puree. This is really simple.
As for the ice cream recipe, I use Alton Brown’s, but slightly modified. I also found this jar of vanilla bean grounds, and decided to give them a try.
Read the recipe carefully. If you’re using vanilla extract, you’re going to add that at the end. If you’re using vanilla beans, you’re going to add them in the beginning.
What a lovely orange color, perfect for Halloween!
It’s thick, smooth and creamy in texture, and has a sweet carrot, vanilla and ginger taste.
If you don’t like pumpkin desserts, this is a fine alternative. Carrot is sweeter, cleaner, and fresher than pumpkin, and doesn’t have that squash-y taste.
I decided to sandwich the ice cream between two ginger snap cookies. It was a great idea. Really.