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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 3 |
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From The Complete Idiots Guide to Homemade Ice Cream comes this interesting ice cream flavor. The servings is a guesstimate of mine. Ingredients:
4 cups carrots, cooked, pureed |
1 cup whole milk |
1 1/2 tablespoons cornstarch |
3 cups light cream |
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.
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