Ingredients
- 600ml pure (thin) cream
- 150ml milk
- 1 tsp vanilla extract
- 180g caster sugar
- 5 egg yolks
- 125g grated carrot, squeezed to remove excess liquid, steamed for 5 minutes
- 2/3 cup (90g) chopped pecans, toasted
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 teaspoon ground ginger
Directions
- Step 1 Pour cream, milk, vanilla and half the sugar into a saucepan over medium-low heat. Whisk egg yolks and remaining 90g sugar until thick and pale. As soon as cream mixture starts to bubble around the edge, pour it into the yolk mixture, whisking constantly. Return to pan and place over low heat. Stir with a wooden spoon for 3 minutes or until slightly thickened and smooth. Remove from heat and cool. Fold in carrot, pecans and spices. Chill until cool.
- Step 2 Transfer to an ice cream machine and churn according to manufacturer’s instructions. (Alternatively, pour into a shallow container and freeze for 2 hours or until frozen at edges. Remove from freezer and beat with electric beaters. Return to container and refreeze. Repeat 2 or 3 times.) Transfer to a container and freeze for 4 hours or until firm, then serve.
Recipe courtesy of www.taste.com.au
Makes 1 liter