Carrot Cake Ice Cream

• Spiced Pecans, Candied Carrots, Soaked Currants
• 1 cup Pecan Halves
• 1 tablespoon Butter, melted
• 1 teaspoon cinnamon
• 1/4 teaspoon Ground Cloves
• 2 tablespoons Dark Brown Sugar
• 1/8 teaspoon salt
• 1/4 cup Dried Currants
• 2 tablespoons Maker's Mark Bourbon or Bourbon of your choice
• 2 cups Finely Diced Carrots
• 2/3 cup Sugar
• 2 tablespoons Light Corn Syrup
• 2 cups Water
• Ice Cream Base
• 8 ounces Cream Cheese
• 1 1/2 cups Low Fat Sour Cream (or full fat)
• 2/3 cup Sugar
• 1 tablespoon Chopped Lemon Zest (micro plane works)

1. Spiced Pecans, first 6 ingredients of part 1 ingredients - rnrnHeat the oven to 350 degrees. Toss the pecans with the butter. In a small bowl, whisk together the cinnamon, cloves, brown sugar and salt. Pour the mixture over the pecans and toss to coat completely. rnrnSpread the pecans on a baking sheet and cook for 12 minutes, gently stirring halfway during baking torncandy the nuts. rnrnRemove the tray to a rack and cool the nuts completely. Once cool, coarsely chop the pecans. Set aside.
2. Maker's-Soaked Currants, ingredients 7 and 8 of part 1 ingredients - rnrnIn a small saucepan, heat the currants and bourbon until boiling. Simmer until the currants have absorbed almost all of the liquid. Remove from heat and cover the pan. Set aside to cool completely.
3. Candied Carrots, last 4 ingredients of part 1 ingredients - rnrnIn a medium saucepan, combine the carrots, sugar, corn syrup and water. Bring to a low boil and cook untilrnthe syrup is reduced to about 2 tablespoons and the carrots are translucent and candied, 20 to 30 minutes.rnKeep an eye on the carrots during the last few minutes so they do not burn. Drain the carrots and set aside torncool.
4. Ice Cream Base - rnrnIn the bowl of a stand mixer, or in a large bowl using a hand mixer, blend together the cream cheese, sourrncream, sugar and lemon zest until smooth. Chill thoroughly.rnrnFreeze the base in an ice cream maker - use ice cream maker's directions (I use Cuisinart). rnrnAfter churning, gently fold in the spiced pecans, soaked currants and candied carrot cubes. Freeze until firm.

pecans, pecan halves, butter, cinnamon, ground cloves, brown sugar, salt, currants, your choice, carrots, sugar, syrup, water, cream base, cream cheese, low fat sour cream, sugar, lemon zest

Taken from food52.com/recipes/9844-carrot-cake-ice-cream (may not work)