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Carrot-Honey Ice Cream

Barbara.Kafka's picture
This recipe is courtesy of Barbara Kafka
  Young carrots 2 Pound, peeled, trimmed and cut into 1/4-inch dice to make about 6 cups (Use Slender)
  Milk 1 Cup (16 tbs)
  Honey 2⁄3 Cup (10.67 tbs)
  Chinese five spice powder 1⁄2 Teaspoon
  Heavy cream 1 Cup (16 tbs)
  Fresh lemon juice 1 1⁄2 Tablespoon

Combine the carrots, milk, honey and five-spice powder in a 4-quart saucepan. Bring to a boil over medium heat. Reduce the heat to a simmer. Cover and cook, stirring occasionally, for 20 minutes, or until the carrots are very tender.

Put the carrots, cooking liquid and heavy cream in a blender. Puree until very smooth. Transfer the mixture to a metal bowl. Stir in the lemon juice. Chill, covered, for 2 hours, or until cold.

Churn the carrot mixture in an ice cream maker, according to manufacturer's instructions, for about 25 minutes. Transfer to a container and store in the freezer.

Excerpted from Vegetable Love by Barbara Kafka (Artisan Books) Copyright 2005. To see more recipes from Vegetable Love you can purchase the book at

Recipe Summary

There aren’t a million vegetable desserts. The sweetness of carrots lends itself to two that I like and that surprise guests—this ice cream and the sorbet that follows. Serve a spoonful of each and top with some orange sections and even grated chocolate for a dessert that will please any but the confirmed cake eater. The color of the ice cream is divine.

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