Carrot Ice Cream

Just messing around with the idea of carrot ice cream. Caramelized Carrot Ice Cream, Toasted Peaches, Deep Fried Glassy Pecans, Cinnamon Sweet Spice Bruléed Pita, Dark Chocolate

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Comments

bkeene12

How did the carrot ice cream taste?

tshewman

I did the carrot ice cream with the caramelized carrot custard leftovers a few weeks ago. Personally, I loved the flavor. Your presentation adds tremendous eloquence.

douglas_bd

I thought it was really good. It lost a bit of the carrot flavor though to the heavy cream and cold temperature. I think a sorbet might be a better way to go next time, or just change the ratio. I did 275g carrot puree, 225g cream, 75g sugar. Maybe reduce cream by 100g and take up the carrot by the same amount.

douglas_bd

Flavor is good...would've liked it to be even more carrot forward. My first plating I used slow roasted carrots that were then candied as one of the plated elements, rather than the peaches. I think I like the peaches better as it gives another layer of flavor. I wanted to add some pickled lime, as a bit of an acidic element to brighten it up, but the quick pickled limes came out too salty. Overall, this would be worth playing around with some more. I've been thinking about vegetable based desserts lately after perusing Brooks Headley's book.

tshewman

For the ice cream what was used as the custard base? The only reason I as as I also wanted more carrot so in addition to the caramelized carrot, I caramelized the peelings and used then to infuse the cream ( to strengthen the carrot flavor if u will). I also agree re- veggie based deserts. ...or cold starters.

douglas_bd

Steeping the peelings is a good idea. It was an eggless base: 275g Carrot puree, 225 g heavy cream, 75g sugar, stabilized with Xanthan, Kappa Carrageenan and LBG (0.5g, 0.4g and 0.1g I think).

sandro.kuendig

Just read your post and it sounds really interesting... Why not using the natural sugar and use the base of MC caramilzed carrot soup (with backing powder)?

Is that not realistic?

douglas_bd

Those are good thoughts. The Pressure cooker soup base would be a good way to go. I caramelized these on the stove top, so they were nearly pure carrot, just a bit of oil and xanthan. The purée was originally for another use, and thought I'd use the leftovers for this. The MC soup has quite a bit of butter, so it's richer than the pure carrot, but that might be a good thing. As far as sugar, I don't know. I thought about just using the carrot sweetness with no additional sugar, but worried about the texture. In the end, I cut the sugar back from a typical ice cream base, but still used a bit as a compromise. That was just my thought process, I'm sure it could be improved.

tangma27

@Brian_Douglas_35255 Hey Brian, thanks for the share. I'd love to know how you made the Carrot Ice Cream-I'm making a Beet one and I'm not too sure where to start. I read through your comments and I'm a bit confused hahaha.

Did you just churn 275g Carrot Puree (Is that blended cooked carrots?), 225g Heavy cream, 75g sugar, emulsifiers and stabilizers?

douglas_bd

@Michael Tang - Cool! The carrot ice cream was solid, and I think a beet version would be awesome too. I blended those together and then churned in a small cuisinart home ice cream maker - the kind where you prefreeze the canister. Not the greatest way to make ice cream, but it works ok. As I recall, this ended up being a bit over stabilized, so you may want to back off a bit on the gum ratios I used below. The carrot puree was carrots caramelized in a skillet with a bit of oil, seasoned with some lemon and salt, then pureed with fresh carrot juice and a bit of xanthan. I originally made it for another dish, and the ice cream here was a way to use the leftovers. You can find the carrot puree recipe included here: https://www.chefsteps.com/activities/scallop-10-accoutrements. Otherwise, for beet, you could try ChefSteps beet fluid gel recipe as part of the base. I don't know how that would work in an ice cream mix but seems like a good jumping off point.

tangma27

@Brian_Douglas_35255 Ah I have the same type of Ice Cream Maker! I put in dry ice into mine in addition to the insert. Thank you so much!! That was super helpful and yeah the beet fluid gel was actually what got me thinking about beet ice cream! Im thinking it would make a fun dressing/ingredient in a salad

Thanks again for the link and being so thorough!