Carrot-Honey Ice Cream Recipe

This recipe is courtesy of Barbara Kafka
Carrot-Honey Ice Cream picture

Summary

CuisineCourse
VegetarianInterest Group

Recipe Story

There aren’t a million vegetable desserts. The sweetness of carrots lends itself to two that I like and that surprise guests—this ice cream and the sorbet that follows. Serve a spoonful of each and top with some orange sections and even grated chocolate for a dessert that will please any but the confirmed cake eater.

The color of the ice cream is divine.

Ingredients

 Young carrots2 Pound, peeled, trimmed and cut into 1/4-inch dice to make about 6 cups (Use Slender)
 Milk1 Cup (16 tbs)
 Honey2⁄3 Cup (10.67 tbs)
 Chinese five spice powder1⁄2 Teaspoon
 Heavy cream1 Cup (16 tbs)
 Fresh lemon juice1 1⁄2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1953 Calories from Fat 865

% Daily Value*

Total Fat 99 g151.6%

Saturated Fat 60 g300.1%

Trans Fat 0 g

Cholesterol 351.5 mg

Sodium 817.5 mg34.1%

Total Carbohydrates 273 g90.9%

Dietary Fiber 26 g104%

Sugars 220.1 g

Protein 21 g42.8%

Vitamin A 3106.3% Vitamin C 110.5%

Calcium 72.8% Iron 20.6%

*Based on a 2000 Calorie diet

Directions

Combine the carrots, milk, honey and five-spice powder in a 4-quart saucepan. Bring to a boil over medium heat. Reduce the heat to a simmer. Cover and cook, stirring occasionally, for 20 minutes, or until the carrots are very tender.

Put the carrots, cooking liquid and heavy cream in a blender. Puree until very smooth. Transfer the mixture to a metal bowl. Stir in the lemon juice. Chill, covered, for 2 hours, or until cold.

Churn the carrot mixture in an ice cream maker, according to manufacturer's instructions, for about 25 minutes. Transfer to a container and store in the freezer.


Excerpted from Vegetable Love by Barbara Kafka (Artisan Books) Copyright 2005. To see more recipes from Vegetable Love you can purchase the book at www.artisanbooks.com.
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