Carrot Cake Ice Cream
- 1 cup pecan halves
- 1 tablespoon butter, melted
- 1 teaspoon cinnamon, ground
- 14 teaspoon clove, ground
- 2 tablespoons dark brown sugar
- 18 teaspoon salt
- 14 cup dried currant
- 2 tablespoons whiskey
- 2 cups carrots, finely diced
- 23 cup sugar
- 2 tablespoons light corn syrup
- 2 cups water
- 8 ounces cream cheese
- 1 12 cups sour cream
- 23 cup sugar
- 1 teaspoon lemon zest, chopped
- Spiced pecans:.
- Heat 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.
- Spread the pecans on a baking sheet and cook for 12 minutes, gently stirring halfway during baking to candy the nuts.
- Remove the tray to a rack and cool the nuts completely.
- Once cool, coarsely chop the pecans.
- Set aside.
- Currants:.
- In a small saucepan, heat the currants and whiskey 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.
- Candied carrots:.
- In a medium saucepan, combine the carrots, sugar, corn syrup and water.
- Bring to a low boil and cook until the syrup is reduced to about 2 tablespoons and the carrots are translucent and candied, 20 to 30 minutes.
- Keep an eye on the carrots during the last few minutes so they do not burn.
- Drain the carrots and set aside to cool.
- Ice cream base and assembly:.
- In the bowl of a stand mixer, or in a large bowl using a hand mixer, blend together the cream cheese, sour cream, sugar and lemon zest until smooth.
- Chill thoroughly.
- Freeze the base in an ice cream maker.
- After churning, gently fold in the spiced pecans, soaked currants and candied carrot cubes.
- Freeze until firm.
pecan halves, butter, cinnamon, clove, brown sugar, salt, currant, whiskey, carrots, sugar, light corn syrup, water, cream cheese, sour cream, sugar, lemon zest
Taken from www.food.com/recipe/carrot-cake-ice-cream-367738 (may not work)