Servings: 1 quart
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Equipment
- 1 medium saucepan
- 1 mixer with whisk attachment
- 1 quart-sized air-tight container
- 1 fine mesh strainer or chessecloth
Ingredients
Ice Cream Custard Base
- 1 12 oz can evaporated milk set aside 3 TBSP for the carrot cake
- 10-16 oz heavy cream once you strain the evaporated milk/carrot mixture you'll add heavy cream until you have a total of 22 fl oz.
- 1 ¼ cup granulated sugar split in ¾ cup & ½ cup portions
- 4 oz carrots
- 4 large eggs, separated
- 1 tsp ground cinnamon
Carrot Cake
- ¼ cup all-purpose flour
- 3 TBSP evaporated milk
- 1½ tsp unsalted butter
- 1 oz finely grated carrots about 3 TBSP
- ½ oz crushed pecans about 2 TBSP
- 3 TBSP dark brown sugar
- ½ tsp baking powder
- ¼ tsp cinnamon
- pinch salt
- pinch nutmeg
Cream Cheese Frosting Swirl
- 3 TBSP whipped cream cheese
- 2 TBSP granulated sugar
Instructions
- Take 3 TBSP of evaporated milk from the can and set aside for the carrot cake.
Ice Cream Custard Base
- Add the rest of the evaporated milk and cinnamon to a blender and blend for a full minute then strain through cheesecloth or fine mesh strainer. Make sure to get all carrot bits; you may have to strain it more than once.
- Zero a kitchen scale with an empty saucepan and set the units to fluid ounces (fl oz). Add strained evaporated milk to the saucepan then pour in heavy cream until the scale reads 22 fl oz.
- Add egg yolks and ¾ cup granulated sugar to saucepan, whisk well to incorporate then cook over medium-low to medium heat until the custard coats the back of a spoon.
- Remove custard from heat, transfer to a heat resistant bowl and cover with plastic wrap. Refrigerate until cold (at least 6 hours). You can make the carrot cake and cream cheese frosting during this time.
- Once custard has completely cooled, you are ready to make the meringue. Add egg whites to the bowl of a stand mixer along with the remaining ½ cup of sugar and whisk over hot water until sugar crystals have dissolved then use mixer to whip on high until the meringue forms stiff glossy peaks.
- Turn mixer down to medium speed and pour in custard until evenly incorporated. Assemble in layers along with carrot cake and cream cheese frosting as described below!
Carrot cake
- In a small microwave-safe bowl or mug, melt butter then add all other ingredients and mix.
- Microwave for 90 seconds and allow to cool. Cover and set aside until custard base is complete.
Cream Cheese Frosting Swirl
- In a small bowl, mix sugar with cream cheese and set aside until custard base is complete.
Assembly
- In your container layer the ice cream starting with the custard base, then sprinkling with cake crumbles then adding small dollops of the cream cheese frosting. Repeat this until everything is used then use a skewer or knife to swirl throughout the ice cream.
- Cover with plastic wrap and container lid and allow to freeze for at least 2 hours before serving.
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