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1
Combine cream, milk, brown sugar, cinnamon sticks and allspice in a saucepan. Allow mixture to steam over low heat, stirring to dissolve sugar. Right before mixture simmers, remove pan from heat and set aside, leting spices infuse for 30 minutes.
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2
Return pan to low heat and steam again; make slurry by dissolving cornstarch in carrot juice and whisk this into warmed cream mixture. Continue to whisk until mixture thickens and will hold a line drawn with finger on the back of a spoon.
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3
Strain mixture through a sieve into a glass container, like a quart Pyrex measure, pressing down on solids with a spatula. Cover with plastic wrap, pressing wrap on surface of cream to prevent skin formation. Refrigerate until chilled, at least three hours.
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4
While ice cream base is chilling, make maple walnuts. Heat small frying pan over medium heat; add walnuts, and drizzle 1 t of maple syrup, tossing to coat. Sprinkle sea salt over nuts and toast, stirring occasionally, about 7 minutes. Allow nuts to cool, chop fine and store in an airtight container until ready to use. You can also make these a day in advance.
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5
When ready to make ice cream, finely grate carrot into a bowl. I found it easier to cut carrot in half first. Zest 1/2 of a navel orange into same bowl and set mixture aside. Save orange for another use.
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6
Add vanilla and mascarpone to ice cream base, whisking to combine thoroughly. Stir in grated carrot and zest. Pour mixture into ice cream maker and process according to manufacturer's instructions. When your ice cream is the consistency of soft serve, add maple walnuts to machine. When finished, transfer ice cream to an airtight container and freeze longer for a firmer consistency. Note: This is best enjoyed soon after making it; since there is not a lot of sugar, prolonged freezing will result in a harder ice cream. To remedy, simply leave container out for ten minutes before serving. Enjoy!
