Carrot, cinnamon and ginger ice cream
Difficulty level: easy
Servings 6 people
Ingredients
- 4 carrots from France
- 500 ml of cream thick
- 500 ml of milk entire
- 100 g sugar powder
- 60 g of vergeoise
- 1 pinch salt
- 1 c. tbsp cinnamon ground
- 3 cm ginger grated
- 2 c. tbsp lemon juice
Instructions
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Place the bowl of your ice cream maker in the freezer for at least 24 hours before churning it.
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Peel and cut the carrots into small pieces.
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Pour the cream, milk, sugar, salt, cinnamon and ginger into a saucepan. Whisk until smooth. Add the carrots and bring to a simmer. Simmer for 20-25 minutes, stirring occasionally, until the carrots are tender.
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Let the mixture cool to room temperature for a few moments, then put it in the refrigerator.
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Once the mixture has cooled, pour it into a blender and blend until you obtain a smooth and homogeneous texture. Add the lemon juice and mix again.
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Churn the ice cream in an ice cream maker following the instructions, pour into a container and place in the freezer for at least 4 hours before enjoying.
© Emilie Franzo for Carrots de France
