Carrot Cake Ice Cream is a delightful fusion of two beloved desserts: creamy, indulgent ice cream and the spiced, moist goodness of carrot cake. This homemade ice cream is rich with the warm flavors of cinnamon, nutmeg, and vanilla, complemented by shredded carrots and bits of walnuts and raisins, just like the classic cake. With a velvety, smooth texture and a perfect balance of sweetness and spice, this ice cream offers a unique twist on the traditional carrot cake experience. It’s the ideal treat for anyone who loves both the flavors of carrot cake and the refreshing coolness of ice cream.
Ingredients:
For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 5 large egg yolks
For the Carrot Cake Add-ins:
- 1 cup finely shredded carrots (about 2 medium carrots)
- 1/2 cup chopped walnuts (optional)
- 1/4 cup raisins (optional)
For the Cream Cheese Swirl (optional):
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions:
- Prepare the Ice Cream Base: In a medium saucepan, combine the heavy cream, whole milk, sugar, cinnamon, nutmeg, and salt. Warm over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is hot, but not boiling.
- Temper the Eggs: In a separate bowl, whisk the egg yolks. Slowly pour a small amount of the hot cream mixture into the egg yolks while whisking constantly to temper the eggs (this prevents them from curdling). Gradually add the rest of the cream mixture to the eggs, whisking continuously.
- Cook the Custard: Pour the egg and cream mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon or silicone spatula. Cook for about 5-7 minutes, or until the mixture thickens and coats the back of the spoon. Do not let it boil.
- Cool the Custard: Remove from heat and strain the custard through a fine mesh sieve into a clean bowl to remove any bits of cooked egg. Allow the custard to cool to room temperature, then refrigerate for at least 4 hours or overnight to chill thoroughly.
- Churn the Ice Cream: Once the custard is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Add the Carrot Cake Mix-ins: In the last few minutes of churning, add the shredded carrots, chopped walnuts, and raisins. Mix until evenly distributed throughout the ice cream.
- Make the Cream Cheese Swirl (optional): In a small bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth. Once the ice cream has finished churning, gently swirl the cream cheese mixture into the ice cream with a spoon.
- Freeze: Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm.
- Serve: Scoop and enjoy your creamy, spiced Carrot Cake Ice Cream, packed with all the flavors of carrot cake in a refreshing frozen form!
This Carrot Cake Ice Cream is a perfect treat for any time of the year, offering a rich and satisfying dessert that combines the best of two favorites. Whether you’re a fan of carrot cake or ice cream, this dessert is sure to please both!
