Recipe: Carrot cake ice cream

Recipe: Carrot cake ice cream
Koenig, Glenn ¿¿ ¿ LOS ANGELES, CA ¿ FEBRUARY 26, 2009. Carrot cake ice cream masterpiece as photographed on February 26, 2009 at the Los Angeles Times test kitchen. (Glenn Koenig/ Los Angeles Times) (Glenn Koenig / Los Angeles Times)

Carrot cake ice cream

Total time:


1 hour, plus chilling and freezing time


Makes 1 quart

Spiced pecans

1 cup pecan halves

1 tablespoon butter, melted

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

2 tablespoons dark brown sugar

1/8 teaspoon salt

1. Heat the oven

to 350 degrees. Toss the pecans with the butter.

2. In a small

bowl, whisk together the cinnamon, cloves, brown sugar and salt. Pour the mixture over the pecans and toss to coat completely.

3. Spread the pecans

on a baking sheet and cook for 12 minutes, gently stirring halfway during baking to candy the nuts. Remove the tray to a rack and cool the nuts completely. Once cool, coarsely chop the pecans. Set aside.


1/4 cup dried currants

2 tablespoons whiskey

1. In a small

saucepan, heat the currants and whiskey until boiling. Simmer until the currants have absorbed almost all of the liquid. Remove from heat and cover the pan. Set aside to cool completely.

Candied carrots

2 cups finely diced carrots

2/3 cup sugar

2 tablespoons light corn syrup

2 cups water

1. In a medium

saucepan, combine the carrots, sugar, corn syrup and water. Bring to a low boil and cook until the syrup is reduced to about 2 tablespoons and the carrots are translucent and candied, 20 to 30 minutes. Keep an eye on the carrots during the last few minutes so they do not burn. Drain the carrots and set aside to cool.

Ice cream base and assembly

1 (8-ounce) package cream cheese

1 1/2 cups sour cream (regular or low-fat)

2/3 cup sugar

1 teaspoon chopped lemon zest

Spiced pecans


Candied carrots

1. In the bowl

of a stand mixer, or in a large bowl using a hand mixer, blend together the cream cheese, sour cream, sugar and lemon zest until smooth. Chill thoroughly.

2. Freeze the base

in an ice cream maker. After churning, gently fold in the spiced pecans, soaked currants and candied carrot cubes. Freeze until firm.

Each one-half cup serving:

485 calories; 5 grams protein; 51 grams carbohydrates; 3 grams fiber; 30 grams fat; 14 grams saturated fat; 54 mg. cholesterol; 173 mg. sodium.