Yesterday I had one of those must-get-rid-of-everything-in-the-fridge days and carrots were one of the things about to go bad. I had made an Indian carrot pudding last week that I though might translate well into an ice cream if adjusted.
Here is what went into it:
Carrot Ice Cream with Almonds
2 cups whole milk
2 packed cups grated carrots (must be grated)
1/2 c. sugar
handful of blanched almond slivers (unsalted)
1/2 tsp. ground cardamom
1/3 c. heavy cream
Boil milk for 10 minutes. Add carrots and boil for another 15 minutes. Add Almonds, sugar and cardamom. Cook for 5 minutes. Add cream. Stir. Cool to room temperature or cooler. Prepare in ice cream maker.
This stuff is very very tasty and lovely. Do not skip the almonds, they add a nice texture.