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Ice Cream, Carrot and Ginger

Source of Recipe

Internet


List of Ingredients

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
1/4 tsp salt
2 tsp ground ginger






Recipe

In a bowl, whisk egg yolks, salt, honey, and sugar. Whisk until egg yolks lighten in color.
In a pot on the stove, combine half & half, and heavy cream. When cream mixture starts to gently bubble, turn off heat.
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.
Set the flame to low, and whisk often. Add the ginger now.
When mixture reaches 175°F, TURN OFF THE HEAT. Add the carrot puree. add vanilla. Whisk until everything is thoroughly combined.
Strain mixture (to remove carrot pulp, and also, to catch any cooked egg.) and let sit on the counter until it is room temperature about 40 minutes.
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.)