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Carrot Cake Ice Cream




Source of Recipe


rec.food.cooking


Recipe Introduction


Terry "Squeaks" Pulliam Burd


List of Ingredients




Carrot Cake Ice Cream

desserts

spiced pecans
1 cup pecan halves
1 tablespoon butter, melted
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons dark brown sugar
1/8 teaspoon salt
currants
1/4 cup dried currants
2 tablespoons whiskey
candied carrots
2 cups finely diced carrots
2/3 cup sugar
2 tablespoons light corn syrup
2 cups water
ice cream base and assembly
1 (8-ounce) package cream cheese
1 1/2 cups sour cream (regular or low-fat)
2/3 cup sugar
1 teaspoon chopped lemon zest
spiced pecans
currants
candied carrots

1. Heat the oven to 350° degrees. Toss the pecans with the butter.

2. In a small bowl, whisk together the cinnamon, cloves, brown sugar
and
salt. Pour the mixture over the pecans and toss to coat completely.

3. Spread the pecans on a baking sheet and cook for 12 minutes, gently
stirring halfway during baking to candy the nuts. Remove the tray to a
rack
and cool the nuts completely. Once cool, coarsely chop the pecans. Set
aside.
1. In a small saucepan, heat the currants and whiskey until boiling.
Simmer
until the currants have absorbed almost all of the liquid. Remove from
heat and cover the pan. Set aside to cool completely.
1. In a medium saucepan, combine the carrots, sugar, corn syrup and
water.
Bring to a low boil and cook until the syrup is reduced to about 2
tablespoons and the carrots are translucent and candied, 20 to 30
minutes.
Keep an eye on the carrots during the last few minutes so they do not
burn.
Drain the carrots and set aside to cool.
1. In the bowl of a stand mixer, or in a large bowl using a hand
mixer,
blend together the cream cheese, sour cream, sugar and lemon zest
until
smooth. Chill thoroughly.

2. Freeze the base in an ice cream maker. After churning, gently fold
in
the spiced pecans, soaked currants and candied carrot cubes. Freeze
until
firm.

Contributor: LA Times

Yield: 1 quart

Preparation Time: 1 hour plus freezing time

Terry "Squeaks" Pulliam Burd


Recipe