Carrot Ice Cream

1. 1

   Cook carrots until tender.

2. 2

   Drain carrots and save 1/4 cup liquid. Allow to cool.

3. 3

   In a double boiler, or heavy saucepan over medium heat, cook whole milk and cornstarch until mixture forms a soft paste.

4. 4

   Remove cornstarch mixture from heat and allow to cool. If lumpy, pass through a sieve.

5. 5

   If not already pureed, puree carrots in a food processor or blender, adding reserved carrot water if needed.

6. 6

   In a mixing bowl combine carrots, cornstarch mixture and light cream; mix well.

7. 7

   Cool mixture to 40 degrees Fahrenheit in refrigerator.

8. 8

   Place cold mixture into the ice cream freezer; freeze according to manufacturer's directions.

* Per serving · 4 servings · Values may vary.

No additional tips available.