Carrot Cake Ice Cream

By vealam

Ingredients

• 6 ounce reduced fat cream cheese
• 3/4 cup sugar
• 1 cup cold sour cream
• 1 cup cold heavy cream
• Pinch of coarse kosher salt
• 3 tablespoons fresh lemon juice
• 1/4 teaspoon vanilla extract
• 1/4 cup butter
• 3/4 cup brown sugar
• 1 1/2 cups shredded carrots
• 1 teaspoon cinnamon
• 2 teaspoon ginger

Details

Servings 1
Adapted from nutmegnanny.com

Preparation

Step 1

Chill a medium mixing bowl and the beaters of an electric mixer. In the bowl, beat the cream cheese at medium speed until soft and smooth. Add the sugar 1/4 cup at a time, beating well after each addition. Beat in the sour cream, followed by the heavy cream. Add in the salt, lemon juice, and vanilla. Beat just until thick and smooth. Cover and refrigerate overnight.

In the meantime, melt the butter and brown sugar in a medium skillet over medium heat. Add in the carrots, cinnamon and ginger. Saute until butter/brown sugar mixture has thickened and reduced and carrots are cooked. Place in a bowl in the refrigerator overnight.

The next day, chill the mixer beaters again. Using the chilled beaters, beat the cold ice cream base, going from low speed to medium, until loose and creamy, about 3 minutes. Pour into an ice cream maker and freeze according to the manufacturer's instructions. In the last five minutes of mixing, pour in the carrot/brown sugar/butter mixture. Churn until combined. Serve immediately or, if too soft, freeze for an hour or so in a covered container until it has reached desired frequency.