Provider Farm

From our fields, for your family

Carrot Ice Cream

  • 8 oz carrots, chopped
  • 1/4 cup and 2 tbs maple syrup (separated)
  • 1/8 tbs nutmeg
  • 1/8 cup grapefruit or lemon juice
  • 1 1/2 cups cream
  • 1 1/2 cups milk
  • 2/3 cup sugar
  • 2 tbs cornstarch
  • 1/2 vanilla bean
  • 1 cinnamon stick
  • 2 cubes crystalized ginger
  • 2 oz cream cheese
  • pinch salt
  • 1/8 tsp cinnamon powder
  • 1/8 tsp ginger powder

Roast the carrots with 1/4 cup maple syrup and 1/8 teaspoon of nutmeg in a 375 degree oven for 20 - 40 minutes, or until fork tender. Allow them to cool enough to handle them, then put them into a blender or food processer with the grapefruit juice. Blend until the mixture becomes very smooth, then add 1/4 cup cream and blend again. Store this mixture in the fridge until later.

Combine the cornstarch with a few tablespoons of milk in a small bowl and set aside. In a large saucepan, combine the remaining milk and cream with the sugar. Mix together, then add the cinnamon stick, ginger cubes, and vanilla bean. Bring to a simmer over medium heat. Allow to simmer for 4 minutes, then remove from heat. Whisk in the cornstarch slurry, then return to the heat. Simmer for one minute. Remove the solids from the milk mixture.

Put the cream cheese and salt into a large, heat proof bowl. Slowly whisk in the hot milk mixture, allowing the cheese to fully blend before adding the rest of the milk. Next, whisk in the cinnamon and ginger powders, then the carrot mixture. Blend the ingredients completely, then transfer them to a ziplock bag. Dip the bag into a bowl of ice water, and agitate until the mixture reaches room temperature. Quickly transfer the mixture to the refigerator, and chill for several hours.

Churn according to your machine's instructions. When the ice cream has finished churning, you can pack it into a quart container, or into a pie crust! Freeze until hardened (about 2 - 4 hours) before eating. If you've made a pie, you can put whipped cream on it at this point and enjoy!