Carrot cake as an ice-cream? Oh yeah! This no-churn recipe requires less elbow grease, and the rich roasted carrot flavour is utterly delicious.
11⁄2 kg carrots, peeled
1 Tbsp extra virgin olive oil
2 tsp fine salt
6 free-range egg yolks
200g caster sugar
11⁄2 Tbsp glucose syrup
1 tsp vanilla extract
600ml thickened cream
75g icing sugar, sifted
1 tsp ground cinnamon
1⁄2 tsp ground ginger
1⁄2 tsp ground nutmeg
1 cup walnuts, toasted, chopped
Preheat oven to 180°C. Roughly chop 1⁄2 of the carrots then toss in oil and salt on a large oven tray. Bake for 45 minutes
or until golden brown and tender. Press through a sieve to make a puree, then set aside to cool to room temperature.
Juice remaining carrots. Pour into a medium saucepan and bring to a simmer over a medium heat. Once simmering, turn off heat. Scoop out bright orange particles floating on surface and set aside. Discard juice.
Put yolks in the bowl of an electric mixer and beat on medium, using whisk attachment, until light yellow.
Put caster sugar, glucose and 1⁄2 cup water in a saucepan over a medium heat until a thick syrup forms. Add to yolks in a steady stream and beat for 5 minutes or until cooled to room temperature. Fold in vanilla.
Put cream, icing sugar and spices in the bowl of an electric mixer and beat on high, using whisk attachment, until soft peaks form (see Cook’s tips, left). Fold gently into yolk mixture, along with carrot puree, carrot particles and walnuts. Spoon mixture into a 2L-capacity freezerproof container or tin and freeze for at least 4 hours, preferably overnight, or until firm.
Remove from freezer and set aside for 10 minutes to soften slightly before serving.