Zero-Waste Carrot Ice Cream Trio
Carrot Ice Cream Duo:
2 whole carrots with tops, washed
3 cups heavy cream
3 cups whole milk
1 ½ cups granulated sugar
4 tsp fine sea salt
8 egg yolks, large
Carrot Ginger Sorbet:
1 cup simple syrup (2:1 sugar:water to make your simple syrup)
Pinch of salt
½ cup water
1 cup freshly pressed carrot juice
1 tsp ginger juice
2 tbsp lemon juice
Carrots Pulp (leftover from juicing the 2 carrots for ice cream)
1 tbsp granulated sugar
½ tsp cinnamon, ground
- A bit of effort
We love this innovative recipe from Dede Sampson and Christy Wolf, Chefs, Teaching Kitchen Compass Goup USA:
"Ice cream is an Americana classic dessert. Ever been to a July 4th BBQ, you probably had ice cream right?
We took this national treasure and turned it upside down. We took a California Farm to Table approach and made the carrot trio of ice creams for a zero waste sweet treat. Don't forget those carrot top sprinkles on top for the perfect garnish!"
Carrot Ice Cream:
- Juice the carrots and carrot tops separately, and keep separate. Keep the pulp for the carrot sprinkles.
- In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat.
- In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
- Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
- Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature.
- Split the ice cream base into 2 equal parts. Add carrot juice to ½ of the base and carrot top juice to the other half. Cover and chill at least 4 hours or overnight.
- While the ice cream base is chilling, make sprinkles.
- Churn ice cream in an ice cream machine according to manufacturer's’ instructions.
Carrot Ginger Sorbet
- Combine all ingredients well and taste. Adjust ginger as needed.
- Freeze in an ice cream maker until frozen.
- Transfer to the freezer to finish the freezing process.
- Spread pulp evenly onto a parchment lined sheet pan.
- Put into an oven on dehydrate mode (or set to 200F° if your oven doesn't have a dehydrator setting) or into a dehydrator.
- When the pulp is almost dry, take out of the oven and add sugar and cinnamon to the pulp then put back in the oven to finish dehydrating.
- Let cool.
- Serve on top of carrot ice cream.
Place one scoop each of Carrot Ice Cream, Carrot Top Ice Cream, and Carrot Ginger Sorbet in a serving dish. Garnish with Carrot Sprinkles and carrot shavings and serve.