-
1
To prepare carrot puree, combine carrots, rosemary, apple juice and brown sugar in a medium nonreactive saucepan.
-
2
Place over high heat until simmering, then cover, and reduce heat to medium-low.
-
3
Cook until carrots are soft, 35 to 40 minutes.
-
4
Remove from heat, and set aside to cool.
-
5
In a food processor, puree the carrots with any remaining juice.
-
6
Process until the puree is very smooth, about 4 minutes.
-
7
To prepare ice milk, combine carrot puree, milk and lavender in a medium saucepan.
-
8
Place mixture over medium heat until it just reaches a simmer.
-
9
Remove from heat, and keep warm.
-
10
In a medium nonreactive bowl, combine egg yolks, maple syrup, granulated sugar and brown sugar.
-
11
Heat mixture over a double boiler, whisking until it is thick and light in color, about 15 minutes.
-
12
Remove from heat, and place a strainer over mixture.
-
13
Pour in carrot puree, stirring and pressing with a rubber spatula until puree passes through into egg mixture.
-
14
Return double boiler to heat.
-
15
Whisk until mixture is steaming and thick enough to coat the back of a spoon, about 15 minutes.
-
16
Remove from heat, and whisk occasionally as it cools.
-
17
(If mixture begins to curdle, pour into a blender and process until smooth.)
-
18
When mixture has cooled, stir in brandy.
-
19
Freeze in an ice-cream maker, according to manufacturer's instructions.
