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“From "The Complete Idiots Guide to Homemade Ice Cream" comes this interesting ice cream flavor. The servings is a guesstimate of mine.”
READY IN:
1hr 30mins
SERVES:
24
YIELD:
24 bowls
UNITS:
US

Ingredients Nutrition

  • 4 cups carrots, cooked, pureed
  • 1 cup whole milk
  • 1 12 tablespoons cornstarch
  • 3 cups light cream

Directions

  1. Cook carrots until tender.
  2. Drain carrots and save 1/4 cup liquid. Allow to cool.
  3. In a double boiler, or heavy saucepan over medium heat, cook whole milk and cornstarch until mixture forms a soft paste.
  4. Remove cornstarch mixture from heat and allow to cool. If lumpy, pass through a sieve.
  5. If not already pureed, puree carrots in a food processor or blender, adding reserved carrot water if needed.
  6. In a mixing bowl combine carrots, cornstarch mixture and light cream; mix well.
  7. Cool mixture to 40 degrees Fahrenheit in refrigerator.
  8. Place cold mixture into the ice cream freezer; freeze according to manufacturer's directions.

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