Carrot Cake Ice Cream

Prep Time: 20 minutes

Chill Time: one hour

Yield about 4 servings

Inspired from Food.com

Ingredients

3/4 cup pureed carrots (use baby food or cook your own and blend until smooth)

1/4 cup pecans

3/4 cup brown sugar (either light or dark)

2 1/2 cups heavy cream

2 teaspoons unflavored gelatin

1/2 cup golden raisins

2 oz. softened cream cheese

1 teaspoon coconut extract

1 teaspoon cinnamon

1 teaspoon vanilla

1/8 teaspoon salt

Instructions

In a medium saucepan on medium heat, heat 1 cup of the heavy cream with the brown sugar until it becomes hot but not boiling.

Whisk in the gelatin until it is incorporated then add the raisins and cream cheese. Continue to stir and heat for about 4 minutes stirring the entire time until the cream cheese is melted

Remove from heat and pour hot mixture into a large glass bowl. Add coconut extract, vanilla extract, cinnamon and salt.

Whisk in the remaining heavy cream and carrot

Chill in refrigerator for 1-2 hours; stir then process in an ice cream maker following directions with you machine.

Add pecans near the end of the process.

NOTE: This ice cream is super creamy and soft when it is first made. I actually think it tastes best like this and not when frozen solid. I kept mine in the freezer for 30 minutes before serving so it remained creamy.

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