Creamy Carrot Cake Ice Cream

Instructions:

1. Grate the carrots using the finest side of the grater. Place the shreds in a clean kitchen towel or paper towel and squeeze firmly to remove excess moisture.
2. In a medium bowl, stir together the sweetened condensed milk, squeezed carrots, cinnamon, nutmeg, vanilla, and salt until the mixture is a uniform orange hue.
3. In a chilled large bowl, beat the heavy whipping cream on medium-high speed until soft peaks form.
4. Gently fold the whipped cream into the carrot mixture using a spatula, stirring in a figure-eight motion until no white streaks remain.
5. Beat the softened cream cheese and butter together until smooth.
6. Gradually add powdered sugar, lemon juice, and vanilla to the cream cheese mixture, whipping until fluffy and spreadable.
7. Line a 9x5 inch metal loaf pan with parchment paper.
8. Pour half of the carrot ice cream base into the pan and smooth the top.
9. Dollop spoonfuls of the cream cheese frosting over the surface and use a knife to swirl it into the base.
10. Top with the remaining carrot ice cream base and repeat the swirling process with the remaining frosting.
11. Freeze for at least 6 hours or until firm.