Carrot Cake Ice Cream Sundae

Carrot Ice Cream

1. Set oven to 350°F. In a bowl toss, chopped carrots with butter, brown sugar, salt, and ground cinnamon. Evenly spread seasoned carrots out on a parchment-lined sheet tray. Cook for 30 minutes, rotating the sheet tray after 15 minutes. Set aside.
2. In a small pot, combine whole milk and heavy cream. Add grated carrots, vanilla extract, and cinnamon stick. Bring mixture to a quick boil, then simmer on low for 15 minutes. Strain, discarding cinnamon stick. Reserve grated carrots and cream and milk mixture.
3. In a bowl, whisk the sugar and eggs together. Gradually temper milk and cream mixture into eggs. Place over a double boiled and whisk constantly until thickened to nappé. Remove from heat.
4. In a blender, combine roasted carrots, orange juice. Blend until smooth. Cook in a saucepot over medium heat until the puree pulls back from the sides of the pot. Combine with custard base, whisking until well blended.
5. In a blender, blend grated carrots until smooth. Combine with the carrot custard mixture, whisking until well blended. Cool completely.
6. Churn in an ice cream machine per machine directions. Hold frozen for service.

Orange & Clove Sorbet

1. In a saucepot, combine water and sugar. Bring to a boil, until all sugar has dissolved. Remove from heat and let cool.
2. In a saucepot, combine orange juice, lemon juice, orange zest, and clove. Bring to a boil and simmer for 15 minutes. Strain into simple syrup and stir until blended. Cool completely.
3. Churn in an ice cream machine per machine directions. Hold frozen for service.

Graham Cracker Crumble

1. Set oven to 300°F. In a food processor combine graham crackers, ritz crackers, brown sugar, flour, and salt. Process on high until the mixture looks like sand. Transfer to a mixing bowl.
2. Pour melted butter into the bowl. Using a small spatula blend mixture until the butter has been completely incorporated.
3. Evenly spread mixture out on a parchment-lined sheet tray and bake for 15 minutes. Store in an airtight container and hold for service.

Service

1. Set up a bowl of hot water with #10 and #20 scoop in it.
2. For each serving, sprinkle crumble on the bottom of desired plate. Using #10 scoop, form a ball of the carrot ice cream and nestle in center of plate. Using #20 scoop, form a ball of the orange sorbet and plate next to ice cream. Serve cold.