S.O. and I had the loveliest time dining at our friend Lynn’s last week. Lynn just loves to “put on the dog” when it comes to fixing a good meal. Back in the day, she worked at a junior high school as a Home Economics teacher. So preparing a fine meal and decorating a fancy table is what she calls her “major”.
So I was deeeelighted when she invited us over for dinner! We had chicken in what she called a “Julia Child cream sauce” and mushrooms, a tweaked out nutty Israeli couscous, a marvelous cheesy zucchini casserole, fresh tomato slices from her garden and “MeeMaw’s (sp?) Pound Cake for dessert. I had asked ahead of time if I could bring something, just knowing the answer would be no. But I quickly inserted that I had an ice cream experiment in the wings that was dying to be tried.
Lynn is a sucker for ice cream.
And might I say that it went exceptionally well with that pound cake?
About the ice cream–think Asian flavors of coconut milk, lemongrass and ginger; think honey spiced glazed carrots; think scrumpdillyicious good! Oh, and besides MeeMaw’s Pound Cake, it is unbelievably stellar on my Chocolate Cherry Zucchini Cake too. Just sayin’!
- 2 cups peeled and sliced carrots
- 2 cups coconut milk
- 1 cinnamon stick
- 1 stalk fresh lemongrass, trimmed, smashed, and cut into 2-inch pieces
- 2 quarter-sized slices ginger
- pinch salt
- 1 tablespoon cornstarch
- ⅓ cup honey
- ⅓ cup light brown sugar
- 1 cup heavy cream
- Combine the carrots, coconut milk, cinnamon stick, lemongrass, ginger and salt in a heavy medium saucepan. Bring to a boil; reduce heat to a simmer and cook until the carrots are soft, about 8-12 minutes. Cover, turn off the heat, and let set to infuse 30-60 minutes.
- Fish out the cinnamon stick, ginger and lemongrass and pour carrot mixture into a blender. Add cornstarch and blend until smooth.
- Prepare an ice bath in a large bowl. Position a fine mesh sieve over a medium bowl with a spout and place in the ice bath.
- Return the carrot mixture to the saucepan and add honey and brown sugar. Bring to a boil and cook over medium high heat for 4 minutes, stirring constantly. Make sure the temperature is not too hot, or the mixture will blup up out of the pan.
- Strain through the sieve into the bowl with a pouring spout, pressing to separate the liquid from any solids. Add the cream and stir until chilled. Cover and refrigerate until very cold (overnight if possible).
- When ice cream base has chilled, churn in ice cream maker, according to manufacturer’s instructions.
- Transfer to a sealed container and freeze to bloom for at least 3 hours. Just before serving, remove from freezer and allow to rest 5-10 minutes before scooping into bowls.
- Makes about 1 quart
© 2013 Sherry Klinedinst
All rights reserved. Repost with permission only.
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Mom always said it is nice to share!
Oh yes! Your videos crack me up!
Thanks Diana!
This sounds like an interesting flavor for ice cream. Thanks for linking up at Food on Friday.
Wow, I just love your flavor combinations Sherry! I need to broaden my horizons and think up delicious combinations 🙂
Ok, I love carrot ginger soup but I would have never thought to turn it into ice cream. Definitely have to give it a try. 🙂 Thanks for sharing at Show Stopper Saturdays!
Krista @ Joyful Healthy Eats
Sherry you have been making some really interesting ice creams this summer. Thanks for sharing this ginger carrot one with us on foodie friday.
I’m really excited to try this! We live in Malaysia so these are our flavors! 🙂 I’m going to try to make it dairy-free so I’ll let you know how it goes! Thanks for sharing!
Tina
What a cool idea! I’d love to try this, and I think I could convince my man to eat at least some! Sadly, I don’t have an ice cream maker right now, but he’s giving me a standing mixer for Christmas and you can get an ice cream attachment for it!
So excited that this recipe is dairy-free!
Now I’d definitely go for a bowl of this ice cream. I always love how creative you are in the kitchen, Sherry! Thanks for sharing at Simple Supper Tuesday.
This looks like a super light ice cream Sherry and an interesting combination of flavors! Thank you so much for linking up at Fluster Buster Party! Have a great week!
Lizy, party co-host
This is so original, mostly known for its cupcakes but ice cream?! So creative, love it!
Ananasa.com- Home For Handmade
Interesting post, love carrots! I would like to invite you to SHARE this cool post at my link up party if you haven’t already, hope you stop by every week! I really appreciate your support and encouragement .
http://sweethaute.blogspot.com/2013/09/thursday-sweet-haute-share.html
Be Sweet~
Christina at
SWEET HAUTE
This looks amazing!! I love it!! I would love to invite you to link it up at our new party Lovely Ladies Linky where you link up once and get seen on 6 blogs!! Link up starts Wednesdays! http://www.lifewiththecrustcutoff.com/lovely-ladies-link-up-link-up-1/
Hope to see you there 🙂
Parrish @ Life With The Crust Cut Off
This ice cream looks nice. Flavors seem very interesting. I love ice cream so I may have to give this recipe a try.
Stopping by from the “Lovely Ladies Linky”.
Now following you on, G+, Bloglovin, Twitter and Facebook.
Have a great week 🙂
Bismah @
Simple Mama
This really sounds like an interesting flavor combo! Maybe I’ll have to give it a try. 🙂
Thanks for sharing at our Thursday Favorite Things Blog Hop. I’ve never thought of carrot flavored ice cream. Interesting flavor.
Angel
As a fan of carrots…and ginger…and coconut, I must try this ice cream!
Hi Sherry,
I can’t wait to taste this different Ice Cream. Thank you so much for sharing with Full Plate Thursday and have a great weekend!
Come Back Soon,
Miz Helen
Yum yum!!
I would love for you to come link up with me today and share this!!
http://thediaryofarealhousewife.blogspot.com
What a unique flavor combination! I look forward to trying it! 🙂 Thanks for linking up with “Try a New Recipe Tuesday.” I hope you will be able to join us again this week. 🙂 http://our4kiddos.blogspot.com/2013/09/try-new-recipe-tuesday-september-17.html
Interesting flavor, I would like to try it 🙂 Thanks for sharing the recipe at the Less Laundry, More Linking party.