TIP OF THE DAY: Carrot Cake Ice Cream
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In 10 years of writing THE NIBBLE, we’ve covered a lot of ice cream, especially during July—National Ice Cream Month. But here’s a first for us: carrot cake ice cream. It’s part of today’s tip: Envision a fantasy ice cream flavor and make it. This week, The New York Times acknowledged National Ice Cream Month by publishing a master recipe to help you make any flavor you like. We had already found this recipe from the blog WeHeartFood, where Chris and Lisa took one of their (and our) favorite cakes, carrot cake, and turned it into ice cream. The recipe incorporates the ingredients of carrot cake—spiced nuts, whiskey-soaked currants and carrots (they’re candied). The recipe takes time, but at the end of it we’ve included our own quick version of carrot cake ice cream. |
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CARROT CAKE ICE CREAM Ingredients For 1 Quart For The Spiced Pecans |
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For The Ice Cream Base 1. MAKE the spiced pecans. Heat the oven to 350°F. 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. |
 Turn us into ice cream! Photo courtesy Grimway.com. |
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2. MAKE the spiced currants. In 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. MAKE the 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. 4. MAKE the ice cream base. 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. 5. 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. You can use this recipe with any leftover cake, including any icing. This recipe adds inclusions (“mix-ins”) appropriate to carrot cake. If you’re making a different flavor of cake ice cream, consider what to pair—chocolate chips with chocolate cake, for example. Ingredients 1. CUT cake into half inch cubes. Blend into softened ice cream with optional inclusions. 2. RETURN to freezer and let firm until ready to serve.
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