Freezing: Ice-Cake or Carrot-Cream?

June 18, 2007

Carrot Cake Icecream

Should ‘Eye of the Needle’ rename itself? Maybe to something like ‘Food of the Face’?! Lately it’s been all about the sweet stuff and this week is no exception thanks to this carrot cake icecream recipe coming courtesy of frozen confection guru ‘The Mitch’


1/2 cup carrots, grated
3/4 cup walnuts, chopped
1/4 cup + 40g brown sugar
60g butter
60g white sugar
300ml milk
3 eggs, beaten
1/2 tsp vanilla
1/4 tsp Boyajian lemon oil (or perhaps about 1/2 lemon’s worth of rind?)
1 tsp cinnamon
125g cream cheese
300ml cream

OK, this is a slightly complicated one. Here we go!
1) In a saucepan, melt the butter. Add in the 1/4 cup brown sugar, the grated carrots and the walnuts. Heat it over a medium-high heat until it gets all caramalised and goopy.
2) Lightly beat the eggs together with the white sugar and the rest of the brown.
2) Heat the milk in a seperate saucepan with the cinnamon, vanilla and lemon oil. When it’s hot, but not boiling, pour it slowly onto the beaten eggs and sugar while stirring. Return the mixture to the saucepan and stir over low heat until it thickens into a custard.
3) Mix your caramelised carrot mix into the custard and put it in the fridge to cool down.
4) Beat the cream cheese and cream together, then mix in the chilled custard. Put the whole delicious mess in your ice cream machine and bask in its hypnotic whirling.

Verdict: Simply fantastic. This tastes exactly like carrot cake. Quite unsettling really. It’s rich and zesty and cakey and freaking delicious. Get on it!

 For more taste-bud bending flavours make sure to check out The Mitch’s blog –


One Response to “Freezing: Ice-Cake or Carrot-Cream?”

  1. Emily said

    Hmmm, this sounds like a good winter icecream, to eat rugged up in a doona in front of the heater!

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