Feeds:
Posts
Comments

Posts Tagged ‘fresh carrot juice’


(recipe contributed by Chef Brett Thompson)
2 large eggs
100 grams granulated sugar
100 grams brown sugar
500 ml heavy (whipping) cream
250 ml fresh carrot juice
2 cinnamon sticks
1 tbs whole allspice
1tsp whole cloves
In a small pot, steep carrot juice, cinnamon sticks, allspice and cloves over low heat. Keep at barely a simmer for several minutes. Remove from heat, allow to cool completely, then strain out the spices.
Whisk eggs until light and fluffy (about 5 min using a power mixer). Slowly add both sugars until completely combined, continuing to whisk until the result is a light and foamy mixture.
Add cream and carrot juice and mix gently until just incorporated. Freeze according to the manufacturer’s directions for your ice cream machine.
Transfer ice cream to a chilled container (preferable stainless steel) with a lid and keep frozen.
Advertisements

Read Full Post »