kaneohegirlinaz
Wannabe TV Chef
- Joined
- 19 Nov 2021
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This tastes just like Carrot Cake and Ice Cream combined, I kid you not!
I give you my riff on a recipe from Chef John at All Recipes.com
Carrot Cake No Churn Ice Cream
serves 8
Ingredients:
2 Tbsp. Unsalted Butter
1 1/4 C. finely shredded Carrots
1/3 C. Brown Sugar (I used light brown `cuz that's what I had)
1/4 tsp. Kosher Salt
1 1/4 tsp. ground Cinnamon
1/2 tsp. ground Ginger
4 oz. Whipped Cream Cheese
1 can (14 ounces) Sweetened Condensed Milk
1 tsp. Vanilla Extract
2 1/4 C. Heavy Cream
2/3 C. toasted & chopped Pecans
Method:
Combine Butter, Carrots, Brown Sugar, and Salt in a saucepan over medium heat.
Cook and stir until the Carrots are just getting tender, about 5 minutes.
Add in the Cinnamon and Ginger; sauté for 1 more minute.
Transfer to a plate to cool.
Whisk together Cream Cheese, Sweetened Condensed Milk, and Vanilla Extract in a bowl until smooth.
Stir in cooled Carrot mixture and transfer to the refrigerator until needed.
Beat the Cream in a chilled glass or metal bowl with an electric mixer until medium-stiff peaks form.
Add cooled Carrot-Cream Cheese mixture and whisk into the whipped cream.
Fold in the Pecans.
Transfer mixture into a chilled airtight container and place a piece of plastic wrap directly onto the mixture.
Cover with a lid and freeze until solid, at least 4 hours, but best overnight.
"... and as always, enjoy"
I give you my riff on a recipe from Chef John at All Recipes.com
Carrot Cake No Churn Ice Cream
serves 8
Ingredients:
2 Tbsp. Unsalted Butter
1 1/4 C. finely shredded Carrots
1/3 C. Brown Sugar (I used light brown `cuz that's what I had)
1/4 tsp. Kosher Salt
1 1/4 tsp. ground Cinnamon
1/2 tsp. ground Ginger
4 oz. Whipped Cream Cheese
1 can (14 ounces) Sweetened Condensed Milk
1 tsp. Vanilla Extract
2 1/4 C. Heavy Cream
2/3 C. toasted & chopped Pecans
Method:
Combine Butter, Carrots, Brown Sugar, and Salt in a saucepan over medium heat.
Cook and stir until the Carrots are just getting tender, about 5 minutes.
Add in the Cinnamon and Ginger; sauté for 1 more minute.
Transfer to a plate to cool.
Whisk together Cream Cheese, Sweetened Condensed Milk, and Vanilla Extract in a bowl until smooth.
Stir in cooled Carrot mixture and transfer to the refrigerator until needed.
Beat the Cream in a chilled glass or metal bowl with an electric mixer until medium-stiff peaks form.
Add cooled Carrot-Cream Cheese mixture and whisk into the whipped cream.
Fold in the Pecans.
Transfer mixture into a chilled airtight container and place a piece of plastic wrap directly onto the mixture.
Cover with a lid and freeze until solid, at least 4 hours, but best overnight.
"... and as always, enjoy"
