Carrot Cake Ice Cream
A creamy vanilla ice cream captures the distinctive flavors of a classic carrot cake, delivering a rich and satisfying frozen dessert.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Bring milk and cream to a simmer in a large saucepan over medium-low heat, stirring frequently, then set aside.
-
Whisk egg yolks and sugar in a stand mixer for about 5 minutes until the mixture is thick and pale yellow.
-
With the mixer on low speed, slowly pour 1/2 cup of the hot milk-cream into the egg-sugar mixture, then gradually add the remaining milk-cream until fully combined.
-
Return the custard mixture to the saucepan and heat on low, stirring constantly for 20 to 25 minutes, until it thickens sufficiently to coat a spoon.
-
Cool the custard rapidly using an ice bath, stirring until it reaches room temperature, then stir in vanilla and cinnamon.
-
Transfer the custard back to the stand mixer bowl, add cream cheese, and whisk until combined; cover and refrigerate for a minimum of 4 hours.
-
In a separate skillet, combine brown sugar and butter over medium-low heat, stirring continuously until melted and dissolved.
-
Stir in carrots and raisins, then cook for 10 to 15 minutes, stirring frequently, until the syrup thickens and coats the ingredients; cool to room temperature, stirring occasionally.
-
Mix rum and walnuts (if desired) into the cooled carrot mixture.
-
Churn the chilled custard in an ice cream maker following the manufacturer's instructions.
-
Freeze the churned ice cream for an additional 2 hours or overnight before serving.