Thursday, November 20, 2008
Carrot Ice Cream
It was time for a potluck at work, and usually I use this opportunity to experiment with odd ice cream flavors.
This time it was carrot, which was a really unique and tasty ice cream flavor. In order not to kill the raw carrot flavor, which is very subtle, I went with a gelato base, which used half and half rather than heavy cream.
2 eggs, beaten with 1/2 cup sugar until light yellow.
Mix in 1 and 1/2 cup half and half
1 cup of freshly juiced and filtered carrot juice
You should not use any of the commercial carrot juices, because thanks to the Odwalla lawsuits of the late nineties, these are now all pasteurized. Pasteurization, even flash pasteurization, makes the carrots taste coppery, and eliminates much of their natural sweetness.
Pour this into your ice cream maker and freeze according to the manufacturer's instructions.
This will turn out well, slightly dense, like a gelato. But it will not keep in the freezer, and will ice up and solidify if stored there, so make this when you have enough people to eat a whole quart of ice cream, which won't be much of a chore in this case.