|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 11g||53%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 0g||1%|
|Total Sugars 25g|
|Vitamin C 1mg||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
It's ice cream that tastes like carrot cake, only better! We use all the ingredients of traditional carrot cake—cream cheese, cinnamon, brown sugar, carrots, golden raisins, walnuts, and rum (you can leave out the walnuts and rum if you like)—and mix it into a creamy, luscious vanilla ice cream.
“The batch size was too large for my 1 1/2 quart ice cream maker, so I processed in two individual batches after re-freezing the ice cream canister overnight again. I went all in and added the walnuts and dark rum. It is so perfect and flavorful…..Is it an ice cream or a carrot cake?” — Mary Jo Romano
4 cups whole milk
2 cups heavy cream
5 large egg yolks
1 cup granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1 (8-ounce) package room temperature cream cheese, cut into 1-inch cubes
1 cup brown sugar, packed
1/4 cup (2 ounces) unsalted butter
1 1/2 cups grated carrot
1/2 cup golden raisins
1 cup toasted walnuts, coarsely chopped, optional
1 tablespoon dark rum, optional
Steps to Make It
Gather the ingredients.
In a large saucepan over medium-low heat, bring the milk and cream to a simmer, stirring frequently. Set aside.
In the bowl of a stand mixer with the whisk attachment, add the egg yolks and sugar. Whisk on medium speed until the mixture thickens and becomes pale yellow, about 5 minutes. Alternatively, use a large bowl and an electric hand mixer.
With the mixer on low speed, slowly pour 1/2 cup of the hot milk-cream mixture into the egg-sugar mixture.
Continue to whisk, slowly adding the milk-cream mixture until all of it is combined with the sugared eggs. Don't add the hot liquid too fast or the eggs will cook and lumps will form in the mixture.
Add the custard mixture back to the original saucepan (reserve the stand mixer bowl, you'll use it again). Heat the mixture on low, stirring constantly with a silicone spatula, until thick enough to coat the back of a spoon, 20 to 25 minutes. Remove the mixture from the heat.
Cool quickly, preferably using an ice bath.
Transfer the custard to a large bowl, preferably stainless steel. Fill a larger bowl or your kitchen sink with some ice and cold water. Immerse the bottom of the custard bowl in the ice bath, continuing to stir the mixture until it cools to room temperature. Stir in the vanilla and cinnamon.
Return the custard to the reserved stand mixer. Add the cream cheese and whisk on medium speed until well combined. It's okay if a few small pieces of cream cheese remain. Cover and refrigerate for at least 4 hours, preferably overnight.
Meanwhile, in a medium skillet over medium-low heat, combine the brown sugar and butter. Stir continuously until the butter is melted and the sugar is dissolved.
Stir in the carrots and raisins. Continue to cook, stirring frequently until the syrup thickens, and the carrots and raisins are coated, 10 to 15 minutes. Remove from the heat and cool to room temperature.
As the mixture cools, stir occasionally to break up and distribute all the bits evenly. Stir in the rum and walnuts, if using.
Churn in a large capacity ice cream maker according to the manufacturer's directions.
Freezer for an additional 2 hours, or up to overnight before serving.
Raw Egg Warning
Consuming raw and lightly cooked eggs poses a risk of foodborne illness.