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1
Spiced pecans:.
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Heat the oven to 350 degrees.
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Toss the pecans with the butter.
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4
In a small bowl, whisk together the cinnamon, cloves, brown sugar and salt.
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5
Pour the mixture over the pecans and toss to coat completely.
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6
Spread the pecans on a baking sheet and cook for 12 minutes, gently stirring halfway during baking to candy the nuts.
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7
Remove the tray to a rack and cool the nuts completely.
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8
Once cool, coarsely chop the pecans.
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Set aside.
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10
Currants:.
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11
In a small saucepan, heat the currants and whiskey until boiling.
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12
Simmer until the currants have absorbed almost all of the liquid.
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13
Remove from heat and cover the pan.
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14
Set aside to cool completely.
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15
Candied carrots:.
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16
In a medium saucepan, combine the carrots, sugar, corn syrup and water.
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Bring to a low boil and cook until the syrup is reduced to about 2 tablespoons and the carrots are translucent and candied, 20 to 30 minutes.
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18
Keep an eye on the carrots during the last few minutes so they do not burn.
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Drain the carrots and set aside to cool.
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20
Ice cream base and assembly:.
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21
In the bowl of a stand mixer, or in a large bowl using a hand mixer, blend together the cream cheese, sour cream, sugar and lemon zest until smooth.
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22
Chill thoroughly.
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23
Freeze the base in an ice cream maker.
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24
After churning, gently fold in the spiced pecans, soaked currants and candied carrot cubes.
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25
Freeze until firm.
