Carrot Cardamom Ice Cream with Toasted Nuts
Creamy ice cream infused with warm cardamom and tender roasted carrots, studded with toasted cashews and pistachios. A custard-based frozen dessert balancing earthy vegetables with aromatic spice and nutty crunch.
Ingredients
Instructions
- 1
Roast cashews and pistachios in a large skillet on medium heat, stirring frequently, until fragrant. Remove and set aside.
- 2
Heat clarified butter in the skillet on medium heat. Add shredded carrots and cook, stirring, until tender. Pour in milk, sugar, and cardamom, then simmer, stirring frequently to prevent burning, until most milk evaporates. Cool to room temperature.
- 3
Whisk egg yolks and sugar in a medium saucepan until pale and thickened. Add cream and whisk until blended. Cook on medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat.
- 4
Pour the custard into a medium metal bowl. Stir in vanilla and remaining cardamom. Add the carrot mixture and toasted nuts, then mix well.
- 5
Set the bowl over an ice water bath for 30 minutes, stirring occasionally.
- 6
Transfer to an ice cream maker and freeze according to manufacturer's directions. Serve immediately or freeze until ready. Garnish with additional nuts if desired.
Tips
Stir the custard occasionally during the ice bath to promote even cooling and prevent ice crystals from forming on the surface.
An ice cream maker with at least 2-quart capacity is required for this recipe.
For best texture, churn immediately after cooling or the mixture may become too firm to process properly.
Good to Know
Freeze in an airtight container for up to 2 weeks.
Prepare the cooled custard mixture up to 24 hours before churning. Store in an airtight container in the refrigerator.
Serve immediately after churning for soft-serve consistency, or freeze in an airtight container and scoop when firm. Garnish with additional toasted cashews and pistachios.
Common Mistakes
Do not skip stirring during the carrot and milk reduction to avoid burnt milk solids.
Do not overcook the custard (beyond when it coats the spoon) to avoid scrambled eggs.
Do not omit the ice bath to avoid a grainy, icy texture in the final product.
Do not use an ice cream maker smaller than 2 quarts to avoid overflow and improper freezing.