Caramelized Carrot Ice Cream
Back to Recipes & MoreIngredients
- 1¾ cups (438 ml) heavy cream
- 2 tbsp (30 ml) orange juice, preferably freshly squeezed
- 2 tbsp (30 ml) lime juice, preferably freshly squeezed
- ¾ cup (150 g) Redpath Simply Raw™ Turbinado Sugar
- ¼ cup (60 ml) water
- 2 tbsp (28 g) butter
- 4 cups (325 g) julienned or shredded carrots
- ½ cup (125 ml) milk
- 3 tbsp (45 ml) pure maple syrup
- 1 tbsp (15 ml) pure vanilla extract
- 1 tsp (2 g) orange zest
- 1 tsp (2 g) lime zest
- 1 tsp (3 g) ground cinnamon
- ½ tsp (3 g) salt
Equipment
Instructions
Preheat oven to 425°F (218°C). Line a large baking sheet with parchment.
In a large measuring cup, whisk together the heavy cream with the orange juice and lime juice. Set aside in fridge until needed.
In a medium pot, combine the Redpath Simply Raw™ Turbinado Sugar with the water and butter. Place on medium-high heat and bring to a boil, stirring to dissolve sugar. Add in the shredded carrots. Bring mixture back to a boil, and stir to coat carrots with the syrup. Cook until slightly softened; 5 minutes.
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Remove from heat. Use tongs to remove carrots and evenly spread onto the prepared baking sheet. Place sugar-mixture back onto medium-high heat. Reduce liquid to a thick syrup; about 5 minutes.
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Drizzle syrup over the carrots. Bake for 10 minutes or until edges begin to caramelize, stirring halfway through. Remove from oven.
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Carefully scrape the hot carrots and any leftover sugar or caramelized bits from the baking sheet into a blender, or bowl of a food processor fitted with the metal blade. Add in the milk and let carrots cool; 5 minutes. Process carrots until smooth or desired consistency is reached. Leave mixture chunkier if carrot bits are wanted throughout the ice cream.
Stir carrot mixture into the heavy cream until well-blended. Stir in the pure maple syrup, pure vanilla extract, orange and lime zest, cinnamon, and salt until thoroughly combined. Place in fridge to chill; at least 30 minutes.
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Transfer the cold mixture into the bowl of ice cream maker and follow the manufacturer’s instructions.
For softer ice cream, serve immediately after being churned. For a firmer consistency, transfer to a container, cover well and freeze for 1 to 2 hours.
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