Inspired by the summer's farmers market produce, we wanted to highlight sweet local carrots in the best way: through ice cream.
This surprising ice cream has plenty of carrot flavor, in the best way possible. We roast the carrots with maple syrup until caramelized and soft, adding a natural sweetness to the ice cream base. The carrot flavor pairs beautifully with the cream, and a touch of rose cardamom dust goes a long way to enhance all the flavors, especially when paired with our Chai Streusel Granola.
Ingredients:
-
2 cups heavy cream
-
2 cups whole milk
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1/2 cup granulated sugar
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1/3 cup light brown sugar
-
3/4 teaspoon sea salt
- 24oz carrots
- Maple syrup
- Extra virgin olive oil
- Sea salt
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1 tsp apple cider vinegar
- Dona Rose Cardamom Dust
Directions:
- Plan ahead: Make sure the bowl of your ice cream machine is in the freezer for at least 24 hours before you churn.
- Preheat the oven to 425 degrees.
- Slice carrots in half, and roast on a sheet tray with a drizzle of olive oil, maple syrup, and sea salt. Roast 30 minutes or until soft and caramelized. Let cool completely.
- Combine the cream, milk, sugars, and salt in a saucepan set over low heat. Whisk until smooth.
- Cool the mixture at room temperature for a little while, then chill in the fridge completely.
- After it’s chilled, add to a blender, and blend at high speed until completely smooth. Add apple cider vinegar and a touch of rose cardamom dust, then taste. Adjust the vinegar and salt as needed.
- Churn in an ice cream machine according to the manufacturer’s instructions, then freeze for at least a few hours before serving.
- Serve with plenty of Chai Streusel Granola!!
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