Carrot Cake Ice Cream

Ingredients

• 2 tablespoons butter
• 1.25 cups shredded carrots
• 0.33 cups brown sugar
• 0.25 teaspoons kosher salt
• 1.25 teaspoons cinnamon
• 0.5 teaspoons ginger
• 4 ounces cream cheese
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon vanilla extract
• 2.25 cups heavy cream
• 0.33 cups chopped pecans
• 0.33 cups chopped walnuts

Instructions

1. 1

   Combine butter, carrots, brown sugar, and salt in a saucepan over medium heat. Cook and stir until carrots are just getting tender, about 5 minutes. Season with cinnamon and ginger. Cook for 1 more minute. Turn off heat, and let cool.

2. 2

   Meanwhile, whisk together cream cheese, sweetened condensed milk, and vanilla extract in a bowl until smooth. Stir in cooled carrot mixture and transfer to the refrigerator until needed.

3. 3

   Beat cream in a chilled glass or metal bowl with an electric mixer until medium-stiff peaks form. Add cooled carrot-cream cheese mixture and whisk into the whipped cream. Fold in chopped walnuts and pecans with a spatula.

4. 4

   Transfer mixture into a chilled airtight container and place a piece of plastic wrap directly onto the mixture. Cover with a lid and freeze until solid, at least 4 hours, but best overnight.