Carrot Milkshakes with Saffron Ice Cream and Nutmeg

Name: Carrot Milkshakes with Saffron Ice Cream and Nutmeg and Cinnamon Cotton Candy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cream; 2/3 cup half and half; 1/2 cup superfine sugar; 1/2 cup honey; 2 large eggs; 20 to 30 strands saffron (about a tablespoon, loosely packed); 3 cups fresh carrot juice; 1 cup whole milk; 2 cups cotton candy, preferably white or orange; 1 teaspoon nutmeg; 1 teaspoon cinnamon; Edible gold for garnish (optional); This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions …

Servings: persons

2 cups cream
2/3 cup half and half
1/2 cup superfine sugar
1/2 cup honey
2 large eggs
20 to 30 strands saffron (about a tablespoon, loosely packed)
3 cups fresh carrot juice
1 cup whole milk
2 cups cotton candy, preferably white or orange
1 teaspoon nutmeg
1 teaspoon cinnamon
Edible gold for garnish (optional)
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

1
In a small saucepan over medium-low heat, stir together cream, half and half, sugar, honey, eggs and 2/3 of the saffron.
2
Bring to a simmer and slowly cook, stirring constantly, until cream mixture turns a gentle yellow color, about 5 minutes.
3
Remove from heat and allow to steep as it cools, about 30 minutes.
4
Strain and pour into an ice cream maker.
5
Add remaining strands of saffron and process according to manufacturer's instructions, then freeze until ready to use.
6
In a blender, combine half of ice cream with carrot juice and whole milk.
7
Blend until thick and creamy.
8
Pour into serving glasses and top with a scoop of saffron ice cream.
9
Garnish with cotton candy dusted with nutmeg, cinnamon and edible gold (if using).
10
Serve immediately.

893

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups cream, 2/3 cup half and half, 1/2 cup superfine sugar, 1/2 cup honey, and more.

Yes, Carrot Milkshakes with Saffron Ice Cream and Nutmeg and Cinnamon Cotton Candy falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Carrot Milkshakes with Saffron Ice Cream and Nutmeg and Cinnamon Cotton Candy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions