Ingredients:

  • 250g carrots, peeled and finely diced
  • 50g brown sugar
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground cloves
  • 480ml heavy whipping cream
  • 240ml whole milk
  • 150g granulated sugar
  • 115g full-fat cream cheese, softened
  • 4 large egg yolks
  • 1 tsp vanilla bean paste
  • 0.5 tsp sea salt
  • 100g carrot cake, crumbled
  • 50g toasted pecans, chopped
  • 30g golden raisins

Instructions:

  1. Toss 250g diced carrots with 50g brown sugar and bake at 200°C (400°F) for 20 minutes until tender and fragrant.
  2. Blend the roasted carrots with the cinnamon, ginger, and cloves until completely smooth.
  3. Combine 240ml whole milk and 150g granulated sugar in a saucepan over medium heat until the edges begin to simmer.
  4. Slowly whisk 1/2 cup of hot milk into 4 egg yolks, then pour the mixture back into the pan.
  5. Cook the mixture to exactly 77°C (170°F) until it coats the back of a spoon.
  6. Whisk in 115g softened cream cheese and 1 tsp vanilla bean paste until the aroma of tangy vanilla fills the room.
  7. Stir in 480ml heavy whipping cream and 0.5 tsp sea salt, then refrigerate for at least 4 hours.
  8. Pour the chilled mixture into your machine and process until it reaches the texture of soft serve.
  9. Gently stir in 100g crumbled cake, 50g toasted pecans, and 30g golden raisins.
  10. Transfer to a container and freeze for 6 hours until firm and ready to scoop.