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Ice cream making might just be the perfect quarantine activity. Celebrate spring with our incredible Carrot Cake Batter ice cream. 

Carrot Cake Batter w/ Pralined Hazelnuts 

Makes about 2 pints

 

3 cups Ice Cream Base (see below)

Roasted Candied Carrots (see below)

1 Tbsp ground cinnamon

1 tsp kosher salt

1 tsp pure vanilla extract

2½ cups Liquid Cheesecake (see below)

2 cups Hazelnut Praline (see below)

 

  1. Put the Ice Cream Base, Roasted Candied Carrots, cinnamon, vanilla, and salt into a bowl and blend using a stick blender until carrots are broken up and evenly dispersed. 
  2. Pour mixture into an ice cream maker and turn on machine. Churn just until the mixture has the texture of soft serve, 30 to 40 minutes, depending on the machine. 
  3. With machine running, add Hazelnut Praline until folded into your ice cream.
  4. Transfer ice cream into freezer-friendly containers by spooning a layer of the ice cream, then dolloping about 1 tablespoon of the liquid cheesecake in a spiral. (Ideally each scoop has a perfect ratio of ice cream to cheesecake.)
  5. Cover with parchment paper or a lid, pressing it to the surface of the ice cream so it adheres. Store ice cream in the coldest part of your freezer (farthest from the door) until firm, at least 6 hours. (Ice cream will keep for up to 6 months.)

 

FOR THE ICE CREAM BASE

½ cup granulated sugar

2 Tbsp dry milk powder

¼ tsp xanthan gum (yes, I’m easy to find!)

2 Tbsp light corn syrup

1⅓ cups whole milk

1⅓ cups heavy cream

  1. Combine the sugar, dry milk, and xanthan gum in a small bowl and stir well.
  2. Pour the corn syrup into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Remove the pot from the heat.
  3. Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours, or for even better texture and flavor, 24 hours. Stir the base back together if it separates during the resting time. The base can be further stored in the fridge for up to 1 week or in the freezer for up to 3 months. (Just be sure to fully thaw the frozen base before using it.)

FOR THE ROASTED CANDIED CARROTS

¼ lb large carrots, grated or julienned

¼ cup sugar

1 Tbsp molasses

1 Tbsp organic corn syrup

1 tsp ground ginger

Pinch kosher salt

  1. Preheat oven to 350º. Line a cookie sheet with parchment paper.
  2. In a large bowl, toss carrots with sugar, molasses, corn syrup, and ginger. Transfer to a large baking sheet and bake until carrots have completely softened and soaked up the sugar, about 20 minutes. Let cool to room temperature. 

FOR THE LIQUID CHEESECAKE

Makes about 3½ cups

1 cup cream cheese, room temperature

⅓ cup sugar

¼ cup organic corn syrup

¾ tsp gelatin powder

1 Tbsp cold water

3 Tbsp boiling hot water

¼ cup sour cream

2 tsp vanilla paste

Pinch kosher salt

  1. In a stand mixer fit with the paddle attachment, beat cream cheese, sugar, and corn syrup until smooth. 
  2. In a small bowl, combine gelatin with cold water and let bloom, 1 minute. Add hot water to gelatin and stir until gelatin powder is dissolved. (Heat in microwave for 10-second increments if necessary.)
  3. With the stand mixer on low, drizzle gelatin syrup into cream cheese mixture and beat 1 minute more. Add sour cream, salt, and vanilla paste and beat until well combined. Transfer to an airtight container and store in the refrigerator for up to 2 weeks.

FOR THE HAZELNUT PRALINE

Makes about 3 cups

½ cup sugar

¼ cup brown sugar

4 Tbsp butter

¼ cup milk

¾ cup chopped hazelnuts

Pinch kosher salt

  1. In a small pot, combine sugar, brown sugar, butter, and milk. Heat on medium high, stirring frequently, until a candy thermometer reads 240º. 
  2. Add hazelnuts and salt and stir until fully coated, 1 minute. 
  3. Spread mixture onto a parchment-lined baking sheet and let cool to room temperature. 
  4. Once cooled, crumble praline into ½”-sized pieces and store in the refrigerator for up to 3 weeks.