Carrot Cake Ice Cream

By • February 28, 2011 • 4 Comments

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Author Notes: Growing up in the Inland Empire, summers were hot and looking for ways to cool down in my grandmother's very old Spanish style house in the heritage part of town, was all my cousins and I were occupied with. We made a version of this ice cream as children with left over carrot cake, fresh dairy cream from our grandfather's ranch and nuts from Hadley farms. No one every wrote it down to my dismay but I came across this similar recipe from David Lebovitz recently and much to my delight, its very similar to what I remembered was an ambrosia treat as a child. marcella_missirian

Makes 1 quart

Spiced Pecans, Candied Carrots, Soaked Currants

  • 1 cup Pecan Halves
  • 1 tablespoon Butter, melted
  • 1 teaspoon cinnamon
  • 1/4 teaspoon Ground Cloves
  • 2 tablespoons Dark Brown Sugar
  • 1/8 teaspoon salt
  • 1/4 cup Dried Currants
  • 2 tablespoons Maker's Mark Bourbon or Bourbon of your choice
  • 2 cups Finely Diced Carrots
  • 2/3 cups Sugar
  • 2 tablespoons Light Corn Syrup
  • 2 cups Water

Ice Cream Base

  • 8 ounces Cream Cheese
  • 1 1/2 cup Low Fat Sour Cream (or full fat)
  • 2/3 cups Sugar
  • 1 tablespoon Chopped Lemon Zest (micro plane works)
  1. Spiced Pecans, first 6 ingredients of part 1 ingredients - Heat the oven to 350 degrees. Toss the pecans with the butter. In a small bowl, whisk together the cinnamon, cloves, brown sugar and salt. Pour the mixture over the pecans and toss to coat completely. Spread the pecans on a baking sheet and cook for 12 minutes, gently stirring halfway during baking to candy the nuts. Remove the tray to a rack and cool the nuts completely. Once cool, coarsely chop the pecans. Set aside.
  2. Maker's-Soaked Currants, ingredients 7 and 8 of part 1 ingredients - In a small saucepan, heat the currants and bourbon until boiling. Simmer until the currants have absorbed almost all of the liquid. Remove from heat and cover the pan. Set aside to cool completely.
  3. Candied Carrots, last 4 ingredients of part 1 ingredients - In a medium saucepan, combine the carrots, sugar, corn syrup and water. Bring to a low boil and cook until the syrup is reduced to about 2 tablespoons and the carrots are translucent and candied, 20 to 30 minutes. Keep an eye on the carrots during the last few minutes so they do not burn. Drain the carrots and set aside to cool.
  4. Ice Cream Base - In the bowl of a stand mixer, or in a large bowl using a hand mixer, blend together the cream cheese, sour cream, sugar and lemon zest until smooth. Chill thoroughly. Freeze the base in an ice cream maker - use ice cream maker's directions (I use Cuisinart). After churning, gently fold in the spiced pecans, soaked currants and candied carrot cubes. Freeze until firm.
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Tags: leftovers, Summer, travels well

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over 3 years ago Happyolks

Wow. This looks phenomenal!

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over 3 years ago gingerroot

Mmm...we're totally on the same wavelength...my carrot cake ice cream base is in the fridge, waiting for me to make my next move. Yours looks great!

Me_shag

over 3 years ago marcella_missirian

It's awesome!! Is yours different from mine? Did you post it? Please share!!

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over 3 years ago gingerroot

I will definitely share my recipe and post it later tonight. : )