Wednesday, October 11, 2006

Carrot Ice Cream with Almonds

recipe #97

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.


Joshua said...

hmm... i am wary of all of these odd ice creams. can you make one with weed?

caroline said...

Sure. Just cook the weed in with the milk for 10 or 15 minutes, strain and continue on with the recipe. It won't taste that great.