CARROT ICE CREAM RECIPES

Steps:

• Cook carrots until tender.
• Drain carrots and save 1/4 cup liquid. Allow to cool.
• In a double boiler, or heavy saucepan over medium heat, cook whole milk and cornstarch until mixture forms a soft paste.
• Remove cornstarch mixture from heat and allow to cool. If lumpy, pass through a sieve.
• If not already pureed, puree carrots in a food processor or blender, adding reserved carrot water if needed.
• In a mixing bowl combine carrots, cornstarch mixture and light cream; mix well.
• Cool mixture to 40 degrees Fahrenheit in refrigerator.
• Place cold mixture into the ice cream freezer; freeze according to manufacturer's directions.

Steps:

• 1. Cook the carrots in a pot of simmering water until tender (about 20 minutes), then drain and leave to cool. Heat the sugar and 300 millilitres of water in a small pan while stirring, and boil for two minutes, then leave to cool.

  2. In a blender, whiz the cooled carrots and syrup to a smooth puree. Add the cream and orange juice and whiz until smooth.

  3. Churn in an ice-cream maker according to the manufacturer's instructions until frozen (usually about 20 minutes), or freeze in a shallow container and use a strong fork to break up any crystals, once an hour for three hours. Store in the freezer, and transfer to the fridge for 10 minutes to soften slightly, before serving.