Carrot Ice Cream Recipe

Directions:

1. Cook carrots until tender.
2. Drain carrots and save 1/4 cup liquid. Allow to cool.
3. In a double boiler, or heavy saucepan over medium heat, cook whole milk and cornstarch until mixture forms a soft paste.
4. Remove cornstarch mixture from heat and allow to cool. If lumpy, pass through a sieve.
5. If not already pureed, puree carrots in a food processor or blender, adding reserved carrot water if needed.
6. In a mixing bowl combine carrots, cornstarch mixture and light cream; mix well.
7. Cool mixture to 40 degrees Fahrenheit in refrigerator.
8. Place cold mixture into the ice cream freezer; freeze according to manufacturer's directions.