This surprisingly delicious combination utilizes the natural sweetness of carrots and apricots to make a frozen indulgence that is chock full of vitamin A.
Carrot and Apricot Ice Cream
Ingredients
- 2 cups (500 mL) grated carrot
- 3/4 cup (180 mL) water
- 1/2 cup (125 mL) orange juice
- 2 tsp (10 mL) vanilla extract
- Pinch of salt
- 1/4 cup (60 mL) honey
- 1/2 tsp (2 mL) ground cinnamon
- 1/8 tsp (0.5 mL) ground cloves
- 1/4 tsp (1 mL) ground ginger
- 2 cups (500 mL) whipping cream
- 3 large free-range egg yolks
- 2 tsp (10 mL) cornstarch
- 1/2 cup (125 mL) dried apricots
Nutrition
Per serving:
- calories274
- protein3g
- fat24g
- saturated fat14g
- trans fat0g
- carbohydrates12g
- sugars7g
- fibre1g
- sodium67mg
Directions
01
In medium saucepan, stir together grated carrot, water, orange juice, vanilla, salt, honey, and spices over medium heat. Bring mixture to a simmer. Cover and cook, stirring frequently, for about 15 minutes, or until carrots are soft and well glazed, and no syrupy liquid remains in the bottom of saucepan.
02
While carrot mixture is cooking, place whipping cream, egg yolks, cornstarch, and apricots in blender and combine until well mixed and apricots are finely chopped. When carrot mixture is cooked, stir in cream mixture with wooden spoon and continue to cook at a simmer, stirring constantly, until mixture is warm and thickens slightly, about 3 to 4 minutes.
03
Transfer ice cream base to bowl and refrigerate until cold, about 2 hours. Chill in ice cream maker according to manufactureru2019s instructions. Transfer ice cream to airtight container and cover with parchment paper, making sure it touches the ice creamu2019s surface, before placing lid on container. Freeze until frozen, about 6 hours.
04
To serve, divide ice cream among serving dishes and garnish with chopped pistachios or toasted coconut, if desired. Enjoy immediately.
