by Lisa Parris

Created on: January 05, 2009   Last Updated: August 05, 2010

This is not ice cream that has bits of carrot cake in it. It's ice cream that tastes like carrot cake

Ingredients:
5 egg yolks
3 cups whole milk
3 cups heavy cream
1 cup white sugar
8 ounces (one package) cream cheese (room temperature)
1 tsp vanilla
1/2 teaspoon ground cinnamon
1 cup brown sugar
1/4 cup butter
1 1/2 cups grated carrot
1/2 cup golden raisins
1 tablespoon dark rum (optional)

Preparation:

Fill your kitchen sink (or a large container) with a combination of ice and water to form a water bath. This will be used later.

In a large bowl, combine egg yolks and sugar. Beat with a whisk until the mixture thickens and becomes pale yellow. In a large saucepan, over low heat, bring the milk and cream to a simmer.

Slowly, while whisking vigorously, add 1/2 cup of the hot milk mixture to the eggs. Continue to add the hot milk until it has all been combined with the eggs. Don't add the hot liquid too fast or the eggs will cook and lumps will form in the mixture.

Place the milk and eggs mixture back into the saucepan. Heat the mixture over low heat, stirring constantly with a rubber spatula. Heat gently until the mixture begins to slowly thicken. DO NOT allow the mixture to boil or it will curdle. When it easily coats the back of a spoon, it's finished (usually between 7 and 10 minutes).

Immediately remove heat. Transfer to another container - preferably stainless steel - and immerse in ice bath to cool as quickly as possible. Stir frequently to assist the cooling process.

While the cream mixture is cooling, combine the brown sugar and butter in small saucepan over medium heat. When the sugar and butter are melted, stir in the carrots and raisins. Continue to cook for another 5 minutes until the mixture thickens. Remove from heat and allow to cool to room temperature

When the mixture has cooled to room temperature or below, stir in the vanilla and cinnamon. Add the cream cheese and beat with a hand mixer until well combined. It's okay if there are a few small chunks of cream cheese. Stir in carrot/raisin mixture.

Cover the container and refrigerate for at least 4 hours, preferably overnight.

When everything is sufficiently cold, give the mix a good stir to distribute all the different pieces evenly and add to an ice cream maker. Churn the mix according to the manufacturers directions.

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