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Carrot and Ginger Ice Cream

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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.

Ingredients for Carrot Puree
  • 3-4 lbs of Carrots
  • 1 Tbsp vegetable oil
  • water
Instructions for Carrot Puree
  1. Cut carrots lengthwise, and then into chunks. Toss in a bowl, with canola oil. Spread onto baking sheet and bake at 375°F for about 35-40 minutes.
  2. When done, throw chunks into a blender, and add a tablespoon of water at a time and blend away. You’re looking for a thick paste, so keep adding as much water as you need until you get to that point.
  3. Set aside 3/4 C of the puree. Have extra? Save for later in the week. Add to mashed potatoes. Fry up into patties with sweet potatoes. Eat as is.

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.

Ingredients for Carrot and Ginger Ice Cream
  • 3 C half & half
  • 1 C heavy cream
  • 7 egg yolks
  • 3/4 C carrot puree
  • 4 oz. white sugar
  • 4 oz. honey
  • 2 tsp vanilla extract (or 1 tsp vanilla grounds)
  • 1/4 tsp salt
  • 2 tsp ground ginger
Instructions for Carrot and Ginger Ice Cream
  1. In a bowl, whisk egg yolks, salt, honey, and sugar. Whisk until egg yolks lighten in color.
  2. In a pot on the stove, combine half & half, and heavy cream. (If you’re using vanilla beans/vanilla grounds, add them now.) When cream mixture starts to gently bubble, turn off heat.
  3. While continuously whisking the egg yolk/sugar mixture, slowly add a ladle of the hot cream. You’re tempering the eggs. Tempering slowly raises the temperature of the egg yolks, so that they don’t scramble. After incorporating about a third of the hot cream, pour the egg yolk/sugar mixture into the pot with the remaining hot cream, and whisk.
  4. Set the flame to low, and whisk often. Add the ginger now.
  5. When mixture reaches 175°F, TURN OFF THE HEAT. Add the carrot puree. (If you’re using vanilla extract, add that now.) Whisk until everything is thoroughly combined.
  6. Strain mixture (to remove carrot pulp, and also, to catch any cooked egg.) and let sit on the counter until it is room temperature (this took me about 40 mins).
  7. Place mixture in fridge until thoroughly cold, and then whip it up in your ice cream maker! (Follow the times listed in the instructions that came with your particular ice cream maker.)

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.

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9 Notes

  1. myFudo says:

    Looks refreshing for this late summer hotness, was in need of this kind of post, would make the ginger ice cream, thanks for sharing.
    Feel free to stop by my site for a free cupcake maker

  2. Pingback: Flavor #3: Carrot Ginger | 31 Flavors Before 31

  3. Oh WOW. I can only imagine the smell in your kitchen when you were making this ice cream! Sounds so delicious!
    You have got to submit this to the food fight feature for next month! Bring any other ice cream or fruit pops that you may have 😉 Submit here:

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  5. jean says:

    Wow, I’m a beginner at making Ice cream but I just made some. The custard tasted delicious even before it was churned. Can’t wait until its frozen so I can try some.Celebrating my father’s 90th birthday next week and I’m in charge of ice cream this is definately on my list.

  6. Pingback: Carrot Cake Ice cream with Cashew Sour cream, and Ginger Molasses Cookie Ice cream Sandwiches. Vegan Glutenfree Recipe

  7. thandekile says:

    wow……..delicious will make tonight for my mom
    can i use coconut milk as well for her cause shes diabetic

  8. Pingback: Carrot Cake Ice cream with Cashew Sour cream, and Ginger Molasses Cookie Ice cream Sandwiches. Vegan Glutenfree Recipe - Vegan Richa