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About the Recipe: The flavor of this ice cream is delightful! For this recipe, the light sweet, spicy flavor is enhanced by the roasting process and flavored with lively citrus flavors. Have some fun and try making your vegetables into ice cream!
Cook’s Note: Consuming raw or lightly cooked eggs poses a risk of food-borne illness, so be sure to cook your mixture to the 172°F temperature.
I usually roast the carrots when baking other things in the oven.
We also tried the recipe using whole eggs in place of the yolks. Both ways were delicious but when you use egg yolks only, the ice cream is creamier.
Meanwhile, in high-speed blender, place the coconut milk, eggs, and cream cheese; process to combine ingredients. Add the cooled roasted carrots and any remaining juices. Blend on high until fully incorporated and temperature reaches 172°F when tested with a thermometer. Note: If you don’t have a high-speed blender, transfer to a stove; bring to temperature on a double boiler and stir frequently. Remove ice cream to cool in a refrigerator for about 2 hours. Place in ice cream maker and churn according to manufacturer’s instructions.
Note: If you don’t have an ice cream maker, place in the refrigerator; stir several times during freezing process. Place in a container; chill in the freezer. Let stand at room temperature to soften before serving.
pdf for Copy of Recipe – Caramelized Roasted Carrot Ice Cream
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