Category » Vegetable-Ice-Cream » Carrot Ice Cream

Carrot Ice Cream


Carrot Ice Cream
  • 300 mls carrot juice - ideally freshly squeezed from young, sweet carrots
  • 5 egg yolks
  • 100 grams caster sugar
  • 300 mls double cream or mascarpone

 Preparation Method

  • Place the eggs and sugar in a large mixing bowl, if possible one with a pouring spout.

  • Beat the eggs and sugar together with a hand whisk until pale and well combined.

  • Pour the carrot juice over the egg and sugar mixture and whisk both together until the mixture is well combined.

  • Pour the mixture into a heavy-based pot and place it over low-medium heat.

  • Cook the mixture, whisking it constantly for approximately 5-8 minutes until it has thickened to a light custard consistency.

  • Take out the carrot custard from the heat and pour it back into the mixing bowl, scraping the sides with a spatula.

  • Fluff up in the cream and set aside to cool to room temperature.

  • Pour into the container of your ice-cream machine and mix according to your manufacturer’s instructions.