Bright orange carrots, sliced fresh ginger, lemongrass, and honey are all infused in a rich coconut milk base that is churned into a unique sweet treat.
Ingredients
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
Instructions
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.