Carrot Cake Ice Cream

Ingredients

• 1 qt light cream
• 3 carrots shredded, about 1.5 cups
• 1/3 cup brown sugar
• 3/4 cup sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon freshly ground nutmeg
• 1 teaspoon vanilla extract
• 1 cup 1% milk
• 1/2 cup crushed walnuts (optional)
  

Methods

1. Gently heat cream, shredded carrots, brown sugar, sugar, cinnamon, and nutmeg to about 150 degF.
2. Simmer until carrots are very tender and break apart easily, approximately 40 min. Let cool and add vanilla.
3. Chill overnight.
4. At this point, the mixture is quite thick. If put into the ice cream machine, it will be difficult for air to be churned into it. So, add the milk to reduce the viscosity of the mixture.
5. Put it in the ice cream machine until you can see a significant change in volume, about 40-45 minutes. Add walnuts during the last 10 minutes, if desired.
   
6. Let it harden in the freezer for several hours.