Caramelized Carrot Ice Cream
Caramelized Carrot Ice Cream is a delicious dessert prepared with roasted caramelized carrots combined with cream and condensed milk.
The inspiration for this ice cream came from the Indian dessert ‘Carrot Halwa’ or ‘Gajar Halwa‘. For carrot halwa fresh grated carrots are slow cooked with ghee, milk and sugar and garnished with cardamom and nuts and at times served with vanilla ice cream. Few weeks ago, we were visiting our friend, Pratik and he couldn’t stop talking about his love for carrot halwa. He sounded very particular about the type of halwa he likes and his wife Vaishali, mentioned that they have a food processor at home which is used only for grating carrots during winters for carrot halwa and is stored away during the summer months (carrot halwa is traditionally a winter dessert as fresh carrots are in season). I love hearing these small anecdotes from families and friends as it really brings close to how much we appreciate good food and company, and how talking about food we share some very personal information with our loved ones. Hearing these personal stories, always warms my heart. I am not in anyways a traditionalist in making Indian Desserts or for that matter any dessert and always looking to experiment with flavours. Based on Carrot Halwa flavours, I experimented making Caramelized Carrot Ice Cream and after few trials this fool proof final recipe is simply scrumptious!
I would recommend using fresh carrots while making this recipe as they tend to give a smoother sweeter puree which forms the base of this ice cream. This ice cream is soft, velvety and indulgent! I love homemade ice creams as they are prepared without artificial ingredients, fake thickeners, or unnatural stabilizers to keep it ‘fresh’ for weeks (or months!) and additional bonus is that despite what people might think, they are super easy to make at home.
½ kg roughly chopped carrots
2 teaspoons melted salted butter
4 tablespoons sugar
2-3 green cardamom
Few strands of saffron
3/4 cup Milk
300 grams thick cream
400 grams condensed milk
Preheat an oven to 180C/Fan 160/Gas 4.
Toss the chopped carrot with the butter, sugar and cardamom until all the pieces are coated. Transfer to a parchment lined baking sheet and spread out in a single layer. Bake for 20-25 minutes turning them every 10 minutes. You will notice that the sugar begins to caramelize and might look burnt but do not worry as it will add to the flavour. Once cooked, turn the oven off and let the carrots cool down.
Once the caramelized carrots have cooled down, blend them with the milk into a smooth puree.
Whip the cream to soft peaks.
Next, add the saffron, condensed milk and the carrot puree and whip once again until thickened.
To freeze the ice cream- There are two ways of freezing the ice cream.
In a container- Pour into a container preferably with a lid. Smooth down and cover with cling film or foil to cover all the edges and freeze for 5-6 hours. Leave the ice cream to stand for 5 minutes before scooping.
Ice cream machine- transfer the ice cream mix to the ice cream machine and churn it until it reaches soft serve consistency. Pour into a container preferably with a lid. Smooth down and cover with cling film or foil to cover all the edges and freeze for 5-6 hours. Leave the ice cream to stand for 5 minutes before scooping.