nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Carrot Cake Ice Cream - Need Input

dancurren

So I'm making carrot cake ice cream for a special lady who will be heading to the other side of the world for a couple months. As we had almost no notice of the opportunity, I haven't had time to do a proper test run and will be making the ice cream base on the fly tomorrow and freezing with liquid nitrogen.

I enjoy a traditional egg-custardy base - it is usually (by weight( 56.67% cream (35% fat), 17.03% non-fat skim milk, 4.6% skim milk powder 14% sugar and 7.8% egg yolks. I sometimes adjust so that 0.5% by weight of each guar gum and locust bean gum or kappa carrageenan.

I am wondering about how to flavour this ice cream with carrots. I have baked a carrot cake and will fold in to the base crumbled carrot cake and ribbons of cream cheese icing. I will also flavour the base with freshly ground cinnamon, cloves and nutmeg but I want a carroty flavour. Should I substitute some of the skim milk for carrot juice and add some skim milk powder (is the additional powder necessary)? Should I add the carrot butter and adjust the cream accordingly so that total milk/butterfat content is about 19.5%? Should I just steep shredded carrots in the milk as I heat and hold at 72c?

I plan to finish the ice cream with mpale candied walnuts, a butter-rum sauce, rum soaked rasins and a few shavings of maple cream.

Find more posts tagged with

Recipes Q's

Comments

fisher23

Seriouseates has a carrot cake ice cream recipe where they sauté carrots in butter with a little salt then blend with half and half, sugar and cream cheese then strain.

Amos_Schorr_168815

I think you should be able to add in some carrot juice without having too much of a problem. The texture will be slightly different, but that's not a bad thing. If I were you, I'd char the hell out of some carrots, puree it, strain it, and use that juice instead of regular ol' carrot juice. It'll be sweeter and more complex.

tshewman

I immediately think of a couple approaches that would be possible. 1. Make a carrot cake, blitz with the dairy components of your custard base. Allow to infuse for ~24hours. Strain and proceed as you would normally. This will give you basically a carrot cake ice cream that tastes like....carrot cake. Having done this a few times with a few things (cakes, pies, black forest bacon etc etc), this is an easy, relatively predictable method. If you want more "carroty" like flavor, I would consider adding the carrot puree elements from the CS flourless carrot cake. You could either use the puree in the custard or infuse the dairy portion of the custard base as mentioned previously. So adding the flavor shouldn't be a problem. Now it's just a matter of deciding which carrot flavor you want and the delivery method you would like to use. :-)

Amos_Schorr_168815

But how could you go about controlling the fat content when utilizing the former method?

tshewman

I like to use cream and milk in mine so the best for that is if I infuse the dairy portions separately (e.g. split the pie in 1/2, blitz and add to the dairy separately), then when straining don't push on the solids. What this has meant for me, is that I have always had to use allot more dairy (cream and milk) because any dough naturally absorbs some of the dairy, but when I go to make the ice cream, the final cream and milk portions are exactly the same as the original recipe. The same might be applied here but fat would likely increase if they use skim milk, so other components may need adjustment but I suspect not an unreasonable amount and to start by infusing the skim milk and using the amounts per usual would yield a nice result for a start then modifications could be made from there.