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Carrot-Hazelnut Ice Cream
Super-premium ice creams rely on fat for richness and flavor. Here, carrots, raisins, hazelnuts, frangelico, and warm spices lend texture and wonderful flavors to a low-fat, carotene-rich dessert.
  • 2/3 cup raisins
  • 3 tablespoons frangelico (hazelnut liqueur) or dark rum
  • 2 large carrots, very thinly sliced
  • 1 cup water
  • 1 cup carrot juice
  • 3 cups reduced-fat (2%) milk
  • 2/3 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/3 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground white pepper
  • 2 egg yolks
  • 1/2 cup chopped hazelnuts, toasted

1. Place raisins in a small bowl. In small saucepan, warm frangelico over low heat. Pour warm liqueur over raisins and set aside to plump, about 20 minutes.

2. In a medium saucepan, combine carrots, water, and carrot juice, and bring to a boil over medium heat. Reduce heat to a simmer and cook, uncovered, until carrots are very tender, about 15 minutes. Pour mixture into food processor and process to a smooth puree, about two minutes.

3. In a medium nonaluminum saucepan, warm milk, 1/3 cup of sugar, the cinnamon, cardamom, salt, cloves, and pepper over low heat until just scalded, about five minutes.

4. In a small bowl, whisk together egg yolks and remaining 1/3 cup sugar. Whisking constantly, add about 1 cup of warm milk mixture to yolk mixture to warm it, then whisk warmed yolk mixture and carrot puree into milk mixture in saucepan. Cook over low heat, stirring constantly, until mixture coats back of a spoon, about 12 minutes. Remove from heat and strain through a sieve into a bowl.

5. Chill mixture, then transfer to an ice cream maker and freeze according to manufacturer's instructions. When ice cream is almost done processing, spoon hazelnuts and raisins and their soaking liquid into ice cream canister and continue churning until firm.


Nutritional Information
Per serving: 247 calories, 7.7g total fat, 1.8g saturated fat, 4.5g monounsaturated fat, 0.7g polyunsaturated fat, 2g dietary fiber, 6g protein, 39g carbohydrate, 60mg cholesterol, 135mg sodium.
Good source of: beta-carotene.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
8

Prep Time
155