We had such a delicious time making pizza with Eat Drink Talk's Jennifer Klinec, that when she invited us back to sample her carrot ice cream, we got a bit weak in the knees. Amazingly, this was Jennifer’s first attempt at whipping up this frozen orange treat. But, we only know that because she told us. If the thought of carrot ice cream sounds off putting, we assure you that it is definitely scrummy. We reckon if you like carrot cake or sorbets, you’ll absolutely adore carrot ice cream. Besides, it only requires four common ingredients and, of course, an ice cream maker.
Photography by Chris Osburn
Scroll down for the recipe.
Carrot Ice Cream
Makes enough for at least 10 generous scoops of ice-cream
300 mls carrot juice - ideally freshly squeezed from young, sweet carrots
5 egg yolks
100 grams caster sugar
300 mls double cream or mascarpone
Place the eggs and sugar in a large mixing bowl, preferably one with a pouring spout. Whisk the eggs and sugar together with a hand whisk until pale and well combined.
Pour the carrot juice over the egg and sugar mixture and whisk together until the mixture is well combined. Pour the mixture into a heavy-based pot and place it over low-medium heat. Cook the mixture, whisking it constantly for approximately 5-8 minutes until it has thickened to a light custard consistency.
Remove the carrot custard from the heat and pour it back into the mixing bowl, scraping the sides with a spatula. Whisk in the cream and set aside to cool to room temperature. Pour into the container of your ice-cream machine and churn according to your manufacturer’s instructions.
Find out more about Jennifer Klinec and her awesome cooking prowess at http://www.eatdrinktalk.co.uk/.