Carrot Cardamom Ice Cream

Name: Carrot Cardamom Ice Cream
Prep time: 20 min
Cook time: 45 min
Yield: 10
Cuisine: Indian,
Ingredients: 1/4 cup whole cashews; 1/4 cup pistachios; 3 tbsps clarified butter; 6 medium carrots peeled and shredded (3 cups); 2 cups whole milk; 3/4 cup sugar divided; 3 tsps McCormick Gourmet™ Organic Cardamom, Ground divided; 4 egg yolks; 2 1/2 cups heavy cream; 1 tsp McCormick® Pure Vanilla Extract

This unique carrot ice cream is a frozen take on Gajar Ka Halwa, the traditional Indian dessert of shredded carrots, clarified butter, milk, sugar and nuts. Cardamom adds a sweet floral flavor to this refreshing dessert. Photo credit: Sydney Kramer from Crepes of Wrath. Read More Read Less

20m

PREP TIME

45m

COOK TIME

417

CALORIES

10

INGREDIENTS

Servings: 10 (1/2 cup)

Ingredients

1/4 cup whole cashews
1/4 cup pistachios
3 tablespoons clarified butter Substitutions available
- unsalted butter
6 medium carrots, peeled and shredded (3 cups)
2 cups whole milk
3/4 cup sugar, divided
3 teaspoons McCormick Gourmet™ Organic Ground Cardamom, divided
4 egg yolks
2 1/2 cups heavy cream
1 teaspoon McCormick® All Natural Pure Vanilla Extract

KEY PRODUCTS

INSTRUCTIONS

1 Roast cashews and pistachios in large skillet on medium heat 5 minutes or until fragrant, stirring frequently. Remove from skillet. Set aside.
2 Heat clarified butter in skillet on medium heat. Add carrots; cook and stir 5 minutes or until tender. Add milk, 1/4 cup of the sugar and 1 teaspoon of the cardamom; cook 25 minutes or until most of the milk has evaporated, stirring frequently to prevent milk from burning. Remove from heat. Cool to room temperature.
3 Beat egg yolks and remaining 1/2 cup sugar in medium saucepan with wire whisk 1 to 2 minutes or until pale yellow and thickened. Add cream; whisk until well blended. Stirring constantly, cook on medium heat 8 to 10 minutes or until mixture thickens and coats the back of a spoon. Remove from heat.
4 Pour into medium metal bowl. Stir in vanilla and remaining 2 teaspoons cardamom. Add carrot mixture and toasted nuts; mix well. Place bowl over ice water bath for 30 minutes, stirring custard occasionally.
5 Pour into an ice cream maker (at least 2-quart capacity). Freeze according to manufacturer's directions. Serve immediately or freeze until ready to serve. Garnish with additional cashews and pistachios, if desired.