Carrot Cake Ice Cream
We recently got married and found out 2 things first hand: firstly you really don'
t get the chance to eat and fully appreciate your cake the day of because of how much is going on. Secondly, no matter how many people are present there will absolutely be a ton of cake leftover that you'll need to find a use for.
After eating our fair share in the week following the wedding we decided to freeze the rest. One of the great gifts we got from our wedding was our very own ice cream machine and so I decided I had to try make this ice cream. Its essentially a very easy cream cheese ice cream base with carrot chunks mixed through, its to die for.
Time: 2 hours-24 hours
2 Cups Milk
1 Cup Heavy/Whipping Cream
1 Tbsp Vanilla Extract
2/3 Cup Sugar
4 Egg Yolks
250g Cream Cheese
±2 Cups Leftover Carrot Cake
Place the milk and vanilla extract in a medium saucepan and heat over medium heat until simmering. Meanwhile separate the eggs and whisk together the yolks and sugar in a medium bowl until pale yellow in colour.
Add 1/2 cup of the heated milk to the bowl with the yolk/sugar mix and whisk constantly for 2 minutes before adding the contents of the bowl back to the rest of the milk. Keep on medium heat and stir until thickened enough to coat the back of a spoon or at 75 C.
Spoon chunks of the cream cheese into a bowl then pour the hot custard over it. Allow to sit for 1 minute before. blending with an immersion blender or whisk.
At this stage you can whisk the mixture in an ice bath to cool immediately or place in the fridge overnight with cling film covering (plastic MUST touch the surface of the custard).
Once cool add to your ice cream machine as per the instructions.Once churned place a few spoonfuls of ice cream on the bottom of your chosen container followed by a layer of carrot cake chunks and then more ice cream and repeat until the container is full. You may stir to ensure the chunks are well distributed.
Freeze for at least an hour before serving.