Ice-Cream Carrot Cake
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| photo by joyosity |
What an incredible dessert to enjoy! I simply adore carrot cake anyway so this one blows my mind. I just made some carrot cupcakes last weekend with cream cheese icing and they lasted about a day literally! This might not last the night! It's a totally "I've had a bad day and deserve some dessert" kinda dessert!
The recipe is inspired by David Lebovitz, who has an incredible blog. You have got to try this, cause it is soooo yummy!
Ingredients:
2 c. whole or 2% milk
1 c. heavy cream
5 egg yolks
1/3 c. white sugar
1/4 c. packed brown sugar
1/2 c. packed shredded carrots
1/4 c. raisins
1 c. toasted pecans, chopped
1/4 c. chopped walnuts or pecans
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. ground ginger
Preparation:
In a small bowl, beat the egg yolks with the sugars and spices until fluffy and the lighter in color. Set aside. Combine the milk, cream, carrots, and raisins in a medium saucepan. Bring mixture just to a boil, then reduce heat to very low. Let simmer, stirring occasionally, for 25 minutes. (Do not let boil.)
While beating the egg yolk mixture, pour in a small spoonful of the hot milk mixture and continue to beat. Repeat process with a larger spoonful, while beating, then repeat again, and again. (This will temper the eggs, so that they don’t cook lumpy.) Next, scoop all the egg yolk mixture into the hot milk mixture. Return heat to medium-low. Cook about 8-10 minutes longer, stirring frequently with a spatula to scrape all corners of the bottom of the pot. Do not let boil. The custard should be just thick enough to coat the back of a spoon, but have no lumps.
Let custard cool completely, then transfer to an airtight container and completely chill in the refrigerator at least 2 hours. Follow your machine’s instructions for churning length. Add the chopped nuts in the last minute of the churning process. (If you're looking for a good ice cream churn/maker, visit my store here.) Transfer ice cream to an airtight container and freeze for 2 hours to “ripen.”
1 c. heavy cream
5 egg yolks
1/3 c. white sugar
1/4 c. packed brown sugar
1/2 c. packed shredded carrots
1/4 c. raisins
1 c. toasted pecans, chopped
1/4 c. chopped walnuts or pecans
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. ground ginger
Preparation:
In a small bowl, beat the egg yolks with the sugars and spices until fluffy and the lighter in color. Set aside. Combine the milk, cream, carrots, and raisins in a medium saucepan. Bring mixture just to a boil, then reduce heat to very low. Let simmer, stirring occasionally, for 25 minutes. (Do not let boil.)
While beating the egg yolk mixture, pour in a small spoonful of the hot milk mixture and continue to beat. Repeat process with a larger spoonful, while beating, then repeat again, and again. (This will temper the eggs, so that they don’t cook lumpy.) Next, scoop all the egg yolk mixture into the hot milk mixture. Return heat to medium-low. Cook about 8-10 minutes longer, stirring frequently with a spatula to scrape all corners of the bottom of the pot. Do not let boil. The custard should be just thick enough to coat the back of a spoon, but have no lumps.
Let custard cool completely, then transfer to an airtight container and completely chill in the refrigerator at least 2 hours. Follow your machine’s instructions for churning length. Add the chopped nuts in the last minute of the churning process. (If you're looking for a good ice cream churn/maker, visit my store here.) Transfer ice cream to an airtight container and freeze for 2 hours to “ripen.”
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