Rabbit's Garden Carrot Cake Ice Cream
  • 2 cups milk
  • ½ cup skim milk powder
  • 3 egg yolks
  • ½ cup white sugar
  • ½ package of cream cheese
  • ½ cup brown sugar
  • ⅓ cup butter
  • ¾ cup grated carrot
  • 1 tsp vanilla
  • ¼ tsp cinnamon
  • ¼ cup raisins
  • ¼ cup crushed pecans
  • ¼ cup fresh carrot juice
  1. 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.
  2. 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.
  3. 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
Recipe by In Literature at https://www.inliterature.net/food-in-literature/dessert/ice-cream/2014/04/rabbits-garden-carrot-cake-ice-cream.html