Caramelized carrots & orange ice cream
Portions:
8Preparation Time:
Cooking Time:
Ingredients
1 1⁄2 cup (375 ml) heavy cream
3⁄4 cup (150 g) brown sugar
1⁄4 cup (60 ml) water
3 tablespoons (45 ml) maple syrup
2 tbsp (28 g) butter
4 cups (325 g)
Arctic Gardens diced carrots
1⁄3 cup (188 mL) milk
1 tbsp (15 mL) pure vanilla extract
2 tsp (4 g) orange zest
3 tbsp (45ml) orange juice
1 tbsp (15ml) freshly squeezed lime juice
1⁄4 tsp (2 g) ground cinnamon
1⁄4 tsp (2 g) salt
Preparation
1. In a bowl, whip the cold cream. Set aside in the refrigerator.
2. In a medium skillet, combine brown sugar with water, maple syrup and butter. Heat over medium-high heat and bring to a boil. Add frozen carrots and bring back to a boil. Stir regularly to coat carrots with syrup and prevent sticking. Cook carrots until 3/4 of the liquid has evaporated.
3. Transfer hot carrots and syrup to a blender. Add milk and let carrots cool for a few minutes. Puree the mixture until smooth. Chill the mixture completely in the refrigerator for 30 minutes to 1 hour.
4. Stir the caramelized carrot purée into the whipped cream. Add vanilla extract, orange zest, orange juice, lime juice, cinnamon and salt and mix well.
5. Place in refrigerator to chill for at least 30 minutes.
6. Transfer chilled mixture to an ice cream maker and follow manufacturer's instructions.
Tips:
* If necessary, place the bowl of the ice cream maker in the freezer 24 hours before proceeding with the recipe.
** For a softer version of ice cream, serve immediately from the ice cream maker. For a firmer version, transfer to a container, cover, freeze for 1 to 2 hours and remove from freezer 5 to 10 minutes before serving.
