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Carrot ice-cream

Jill Dupleix
Jill Dupleix

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Cool idea: Carrot ice-cream.
Cool idea: Carrot ice-cream.Edwina Pickles

Smooth, creamy, irresistible ice-cream that's good for your eyesight - who knew? To serve, scatter with walnuts, serve with walnut or carrot cake, or scoop into waffle cones.

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Ingredients

  • 600g carrots, peeled and diced

  • 125g sugar

  • 300ml thickened cream

  • 100ml orange juice

Method

  1. 1. Cook the carrots in a pot of simmering water until tender (about 20 minutes), then drain and leave to cool. Heat the sugar and 300 millilitres of water in a small pan while stirring, and boil for two minutes, then leave to cool.

    2. In a blender, whiz the cooled carrots and syrup to a smooth puree. Add the cream and orange juice and whiz until smooth.

    3. Churn in an ice-cream maker according to the manufacturer's instructions until frozen (usually about 20 minutes), or freeze in a shallow container and use a strong fork to break up any crystals, once an hour for three hours. Store in the freezer, and transfer to the fridge for 10 minutes to soften slightly, before serving.

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Jill DupleixJill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.

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