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.
CARROT CAKE ICE CREAM
Ingredients For 1 Quart
For The Spiced Pecans