Carrot Cake Ice Cream from Rabbit’s Garden
Some people get a little funny about putting vegetables into their dessert.
Chocolate beet cake (There’s a gorgeous recipe here from the blog, Chocolate & Carrots).
or Zucchini Chocolate Chip muffins (from Dwell on Joy).
Even the crucial pumpkin pie that we eat for Thanksgiving isn’t common here in Perth.
And, carrot cake, which I thought was pretty normal, causes some people to raise an eyebrow.
But if carrot cake makes you hesitant, here, try this carrot cake ice cream which we made in honour of Rabbit from Winnie the Pooh. It’ll change your mind about veggies as dessert. But don’t forget to leave some for us!
Need a nudge to be told how good it was? After it was made and sitting in the freezer, I left a note on the container ‘Do Not Eat’. However when I pulled it out of the freezer to photograph, someone must have been scooping little tastings of it, thinking it wouldn’t be noticed. A whole half a container of small tastings. While I didn’t have quite as much ice cream to photograph, at least we all know I nailed the recipe!
Rabbit’s Garden Carrot Cake Ice Cream
Ingredients
- 2 cups milk
- 1/2 cup skim milk powder
- 3 egg yolks
- 1/2 cup white sugar
- 1/2 package of cream cheese
- 1/2 cup brown sugar
- 1/3 cup butter
- 3/4 cup grated carrot
- 1 tsp vanilla
- 1/4 tsp cinnamon
- 1/4 cup raisins
- 1/4 cup crushed pecans
- 1/4 cup fresh carrot juice
Instructions
- Heat the milk and sugar until dissolved. Stir in the skim milk powder. In a mixer, whisk the egg yolks until light yellow. Turn the mixer on low and pour the milk sugar mixture in slowly. Whisk for a minute until combined and pour back into the pot. Place over a low heat, stir in the cream cheese until broken down then stir in brown sugar and butter. Let cook, making sure it doesn’t boil, for about 10 minutes.
- In your sink, fill with ice cold water, just enough to reach halfway up the pot. Place in the pot to help it begin to cool. While it’s in the sink, stir in the grated carrot, vanilla, cinnamon, raisins, pecans and carrot juice.
- Pour into your ice cream maker and follow instructions. If you don’t have an ice cream maker, pour into a stainless steel bowl and freeze. It won’t be as smooth but
I love this recipe. I did adapt it a bit because I have not made ice cream with dry powdered milk before. This is the second time I have made it and I just love it. Thanks for the recipe and I love your blog.
★★★★★