My original inspiration for this dish was this post:
It was extremely complicated, but the picture was so beautiful I wanted to try it. When I told my husband and several friends I wanted to make carrot ice cream, the reactions were, well, less than favorable.
Then, after my trip last week to the Minneapolis Farmers Market, I came up with the idea to use the little tri-colored carrots to make it, wouldn't that be beautiful ? And, not so much...
When I grated the carrots and cooked them, according to the instructions in the original recipe, I just didn't like the texture. It didn't say how long to cook them, so perhaps that was my error, but I already had a significant amount of time invested, so I had to save it somehow. Thus, my version of the carrot ice cream. It has a really delicate flavor, and a strange, lilac color. I really like it !
Tri-Colored Carrot Ice Cream
For the carrot base:
1 1/2 cups tri-colored carrots (yellow, orange and purple) grated
1 tablespoon butter
1 cup whole milk
1/2 teaspoon cardamom
Pinch of saffron
2 tablespoons sweetened condensed milk
In a saucepan, saute carrots in butter until soft. Add remaining ingredients and bring to a simmer. Cook for 5-10 minutes. Remove from heat and let cool to room temperature. Strain out the carrot bits, and press through a sieve to remove all the liquid.
Ice cream base:
1 cup cream
1 cup half and half
1/4 cup sweetened condensed milk
1/4 cup sugar
Mix all ingredients together, then add the carrot mixture. Process in ice cream maker according to manufacturer's instructions. Freeze for 6 or more hours until sold. Serve with pistachios on top.