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Carrot Cake Ice Cream Recipe

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★★★★★

4.6 from 133 reviews

A creamy and flavorful Carrot Cake Ice Cream that combines spiced custard base with steamed grated carrots, offering a delightful twist on traditional carrot cake in a frozen dessert form. Optional additions like toasted pecans or graham cracker crumbs enhance texture and flavor.

Ingredients

Scale

Ice Cream Base

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 4 large egg yolks

Additional Ingredients

  • 1 cup finely grated carrots, steamed until soft
  • Optional: 1/2 cup chopped toasted pecans or crushed graham crackers

Instructions

  1. Make the Base: In a medium saucepan over medium heat, combine the cream, milk, brown sugar, cinnamon, ginger, nutmeg, and salt. Stir gently until the mixture is warm and the sugar has fully dissolved. Ensure the mixture does not come to a boil to prevent curdling.
  2. Temper the Eggs: In a separate bowl, whisk the egg yolks until smooth. Gradually add about ½ cup of the warm cream mixture to the yolks while whisking constantly to avoid cooking the eggs. Then slowly pour the tempered egg yolk mixture back into the saucepan with the remaining warm cream mixture, stirring continuously.
  3. Cook the Custard: Return the saucepan to low heat and cook while stirring frequently. Monitor the temperature using a thermometer and cook until the custard thickens and reaches 170°F (77°C), or it coats the back of a spoon, indicating it’s ready.
  4. Add Carrots & Vanilla: Remove the custard from heat. Stir in the vanilla extract and the steamed, finely grated carrots. Use an immersion blender or transfer to a regular blender to blend the mixture until smooth and homogenous.
  5. Chill Thoroughly: Pour the custard into a bowl, cover, and refrigerate for at least 4 hours or overnight. This step is essential to develop flavor and ensure a smooth churn.
  6. Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-30 minutes. During the last 5 minutes of churning, fold in the optional chopped toasted pecans or crushed graham cracker crumbs to incorporate texture.
  7. Freeze & Serve: Transfer the churned ice cream into a freezer-safe container. Freeze for at least 4 hours until firm. When ready to serve, scoop and enjoy your homemade carrot cake-inspired ice cream.

Notes

  • Steaming the carrots softens them and enhances their natural sweetness, which complements the ice cream base.
  • Be careful not to boil the cream mixture to prevent curdling and maintain a silky texture.
  • Tempering the egg yolks is crucial to avoid scrambled egg bits in the custard.
  • Chilling the custard thoroughly before churning helps improve ice cream texture and consistency.
  • If you don’t have an ice cream maker, you can freeze the mixture in a container and stir vigorously every 30 minutes until firm.
  • Toasted pecans add crunch while graham cracker crumbs add a subtle crunch and flavor reminiscent of carrot cake crust.

Keywords: Carrot Cake Ice Cream, homemade ice cream, carrot dessert, spiced ice cream, custard ice cream, vegetable ice cream, creamy ice cream

Find it online: https://bakedbylisa.com/carrot-cake-ice-cream-recipe/