Carrots usually show up in savory situations, but their sweet, creamy flavor is great in desserts, too. (Just ask carrot cake.) In this thoroughly modern ice cream, carrots get simmered in a mixture of cream, milk, and brown sugar until they’re fork-tender, then blended into a bright-orange ice cream base. A splash of cider vinegar seems out of place, but it keeps the end result balanced and bright, like summer should be. Assuming this makes you a vegetable ice cream convert (it will!), try these flavors next: beet and corn. —Emma Laperruque
about 6 cups
light brown sugar
carrots, peeled and chopped
apple cider vinegar
In This Recipe
Plan ahead: Make sure the bowl of your ice cream machine is in the freezer for at least 24 hours before you churn.
Combine the cream, milk, sugars, and salt in a saucepan set over low heat. Whisk until smooth. Add the carrots and bring to a simmer. Cook, stirring occasionally, until the carrots are fork-tender.
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 the vinegar, and 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.
Emma is a writer and recipe developer at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing stories about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now, she lives in Maplewood, New Jersey with her husband and their cat, Butter.