Name: Carrot and pecan ice-cream
Prep time: 360 min
Cook time: 5 min
Total time: 365 min
Yield: 1
Ingredients: 600ml pure (thin) cream; 150ml milk; 4.40 gm vanilla extract; 180g caster sugar; 5 egg yolks; 125g grated carrot, squeezed to remove excess liquid, steamed for 5 minutes; 90g pecan; 2.50 gm ground cinnamon; 1.25 gm ground nutmeg; 1.25 gm ground ginger

Carrot and pecan ice-cream

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Prep Time:
360 minutes

Cook Time:
5 minutes

Total Time:
365 minutes

Indulge in a sweet and spicy treat with carrot pecan ice cream to end your fall meal.

Ingredients:

600ml pure (thin) cream
150ml milk
4.40 gm vanilla extract
180g caster sugar
5 egg yolks
125g grated carrot, squeezed to remove excess liquid, steamed for 5 minutes
90g pecan
2.50 gm ground cinnamon
1.25 gm ground nutmeg
1.25 gm ground ginger

Instructions:

Combine cream, milk, vanilla, and half of the sugar in a saucepan over medium-low heat. In a separate bowl, whisk egg yolks and the remaining sugar until thick and pale. Once the cream mixture starts to bubble around the edge, gradually pour it into the yolk mixture while whisking constantly. Return the mixture to the pan over low heat, stirring with a wooden spoon for about 3 minutes until slightly thickened and smooth. Remove from heat and cool. Gently fold in carrot, pecans, and spices. Chill until cold.
Churn in an ice cream machine following the manufacturer's directions, or pour into a shallow container, freeze for 2 hours until edges are firm. Beat with electric beaters, then return to the container and freeze. Repeat 2-3 times. Finally, freeze for 4 hours until ice cream is firm and ready to serve.

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