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.
Watch video here:
Can’t see video? Watch it here: Gingered Carrot Ice Cream
Linked to these fabulous parties.
Mom always said it is nice to share!