Our friends at MinxEats.com were kind enough to share this delicious recipe with us for Cardamom Carrot Ice Cream. As summer comes, nothing is better than fresh, homemade ice cream, and this unique recipe is sure to be a hit with your family and friends.
Cardamom Carrot Ice Cream
Ingredients:
For the ice cream:
- 2 cups whole milk
- 1 tablespoon plus 1 teaspoon cornstarch
- 2 tablespoons softened cream cheese
- 1/8 teaspoon salt
- 1 1/4 cups heavy cream
- 1/2 cup sugar
- 2 tablespoons light corn syrup
- 1/2 teaspoon ground cardamom (or to taste)
For the carrots:
- 1 1/2 cups grated carrot
- 2 tablespoons butter
- 5 tablespoons milk
- 6 tablespoons sugar
- Big pinch cardamom
To finish:
- 1/2 cup cashews, lightly crushed
DIRECTIONS:
For the ice cream:
- Mix 2 tablespoons of the whole milk with the cornstarch to make a slurry.
- In a separate bowl, whisk the cream cheese and salt together until smooth.
- Prepare a shallow ice bath: in a large bowl or baking pan, place an inch or two of cold water and several ice cubes.
- Set aside.
- Cook the remaining milk, cream, sugar, corn syrup, and cardamom in a large saucepan until it comes to a rolling boil.
- Boil for 4 minutes, watching carefully so it doesn’t boil over (stir when it starts to expand), remove from heat, and slowly whisk in the slurry.
- Bring back to a boil over medium-high heat and cook until slightly thickened, about 1 minute.
- Blend a few tablespoons of hot milk mixture into the cream cheese to loosen it, then pour the cream cheese mixture into the pan of milk.
- Whisk well until smooth.
- Taste for seasoning and whisk in more cardamom if you would like a stronger flavor.
- Pour into a container with a tight-fitting lid and place the container into the ice bath until cool, ensuring that the water level doesn’t come up as far as the lid.
- When the mixture seems mostly cool, refrigerate until completely cold.
For the carrots:
- Combine all ingredients except cardamom in a saucepan and bring to a boil.
- Cook over medium-high heat until most of the liquid has been absorbed by the carrots, about 10 minutes.
- Season with cardamom.
- Scrape into a lidded container and refrigerate until ready to use.
To finish:
- Freeze ice cream according to manufacturers instructions.
- Once ice cream is mostly done, start adding the carrot mixture a little at a time. It will have chilled into a mass, but you can crumble it with your fingers into the ice cream maker.
- Once the carrots are combined and the ice cream is done, scoop some into a lidded storage container.
- Layer on some of the cashews.
- Continue to add ice cream and cashews to container until both are used up.
- Press a piece of wax paper onto the surface of the ice cream.
- Seal container and freeze until firm, at least 4 hours.
About Minx Eats
Kathy Patterson, who has always had strong opinions about food, started her blog, Minxeats, in 2005. Since then, she and her husband, Neal, have written two books on the Baltimore food scene (Baltimore Chef’s Table and Food Lovers’ Guide to Baltimore) along with Maryland’s Chesapeake: How the Bay and Its Bounty Shaped a Cuisine. Kathy is also a graphic designer who has created a fun line of food-patterned clothing and accessories that can be found in her Redbubble shop. Learn more at http://www.minxeats.com/.
