Carrot and Orange Ice Cream

• 2 cups carrot slices
• 2 cups half-and-half
• 2 cups heavy cream
• 1/2 vanilla bean, split lengthwise
• 2 wide strips orange rind
• 1 cinnamon stick
• 9 egg yolks
• 3/4 cup sugar

1. In a small saucepan, boil the carrot slices in water until very tender.
2. Drain them then make a puree and reserve it.
3. In a saucepan over medium heat, heat the half-and-half, cream, vanilla, orange rind, and cinnamon stick, whisking occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan.
4. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat and let the flavors infuse for 10 minutes.
5. Whisk the egg yolks and sugar together.
6. In a thin stream, whisk half of the cream mixture into the egg yolk mixture.
7. Then pour the egg-cream mixture back into the saucepan containing the rest of the cream mixture.
8. Heat over medium heat, stirring constantly with a wooden spoon.
9. At 160 degrees F, the mixture will give off a puff of steam.
10. When the mixture reaches 180 degrees F it will be thickened and creamy, like eggnog.
11. If you do not have a thermometer, test it by dipping a wooden spoon into the mixture.
12. Run your finger down the back of the spoon.
13. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet.
14. When it is ready, quickly remove it from the heat.
15. Meanwhile, in a bowl put 2 handfuls of ice cubes in the bottom, and add cold water to cover.
16. Rest a smaller bowl in the ice water.
17. Combine the carrot puree with the custard, mixing well.
18. Pour the cream mixture through a fine sieve or chinois (to remove the vanilla bean pieces, orange rind, and cinnamon sticks) and into the smaller bowl.
19. Chill 3 hours, then continue according to the directions of your ice cream maker.

carrot, heavy cream, vanilla bean, wide strips orange rind, cinnamon, egg yolks, sugar

Taken from www.foodnetwork.com/recipes/carrot-and-orange-ice-cream-recipe.html (may not work)