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1
In a small saucepan, boil the carrot slices in water until very tender.
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2
Drain them then make a puree and reserve it.
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3
In a saucepan over medium heat, heat the half-and-half, cream, vanilla, orange rind, and cinnamon stick, whisking occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan.
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4
When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat and let the flavors infuse for 10 minutes.
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5
Whisk the egg yolks and sugar together.
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6
In a thin stream, whisk half of the cream mixture into the egg yolk mixture.
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7
Then pour the egg-cream mixture back into the saucepan containing the rest of the cream mixture.
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8
Heat over medium heat, stirring constantly with a wooden spoon.
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9
At 160 degrees F, the mixture will give off a puff of steam.
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10
When the mixture reaches 180 degrees F it will be thickened and creamy, like eggnog.
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11
If you do not have a thermometer, test it by dipping a wooden spoon into the mixture.
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12
Run your finger down the back of the spoon.
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13
If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet.
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14
When it is ready, quickly remove it from the heat.
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15
Meanwhile, in a bowl put 2 handfuls of ice cubes in the bottom, and add cold water to cover.
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16
Rest a smaller bowl in the ice water.
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17
Combine the carrot puree with the custard, mixing well.
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18
Pour the cream mixture through a fine sieve or chinois (to remove the vanilla bean pieces, orange rind, and cinnamon sticks) and into the smaller bowl.
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19
Chill 3 hours, then continue according to the directions of your ice cream maker.
