I could never understand it... but one spring afternoon in Melbourne, I finally did. As you may have guessed, it's not something I would normally make for myself, but I was experimenting with a carrot-flavoured milk recipe for research and work purposes (outside of my full-time job, I freelance as a recipe developer) so it was all in the name of professional shenanigans.
Now, I don't know whether it was because my tastes have changed... or if the ingredients I used were better in quality... or if my version of carrot milk was simply more suited to my palate. Whatever it was, I liked it. After all this time, I finally understood what my cousin was on about: it was so nice and refreshing!
My new-found friendship with carrot milk got my brain ticking, it did. Not surprisingly, it didn't take long for me to take the leap from carrot milk... to carrot ice cream. A little bit sweeter. A tiny bit more decadent. And much, much colder.
|yellow-orange kulfi-inspired carrot popsicles.|
carrot ice cream / carrot kulfi
200ml pure cream, approx. 45% milk fat* (4/5 cup)
2 medium carrots (200g or just under 1/2 lb), peeled and chopped
100g raw sugar (just under 1/4 lb or 1/2 cup)
a pinch of salt
Blend carrots with water. Filter the juice through a sieve/strainer. Reserve both the carrot juice and the carrot pulp.
In a saucepan, simmer together carrot pulp, raw sugar and salt until carrots are soft and no longer gritty**, stirring and adding a little water if necessary to keep it from completely drying out. Let it cool slightly.
Blend the carrot juice, sweetened carrot pulp and cream until thoroughly smooth and well-combined.
Freeze until firm in your choice of ice cream moulds.
*Pure cream in Australia is similar to double cream in UK and Europe, and heavy cream in North America.
**The softer the carrots, the smoother the texture of the ice cream.
|sweet and creamy carrot ice pops, anyone?|