Carrot And Orange Ice Cream Recipes

Steps:

• In a large bowl combine frozen orange juice concentrate, sugar, milk and zest. In a separate bowl whip cream and vanilla to stiff peaks. Gently fold whipped cream into orange mixture to combine.
• Pour into a loaf pan and freeze overnight.
• Scoop into decorative dishes and drizzle with Grand Marnier. Garnish with a sprig of mint and candied orange zest.

Steps:

• Grate the zest of all the oranges, taking care to take only the orange zest but none of the white pith. Squeeze the juice from the oranges until you have 2 1/2 cups of juice, and reserve the other oranges for another use. Combine the orange juice with the lemon juice and set aside.
• In a medium, heavy saucepan, combine the cream, half and half, and orange zest and bring to a boil over medium high heat. Remove from the heat.
• In a large mixing bowl, combine the egg yolks and sugar and whisk until the mixture is pale yellow and thickened. Whisking all the time, pour in the hot cream mixture. Whisk until well combined and then stir in the citrus juices and vanilla. Strain into a large, flat container and chill until cold. Freeze in an ice cream maker according to the manufacturers instructions. Store in the freezer for up to 2 days, if desired.

Steps:

• Cook carrots until tender.
• Drain carrots and save 1/4 cup liquid. Allow to cool.
• In a double boiler, or heavy saucepan over medium heat, cook whole milk and cornstarch until mixture forms a soft paste.
• Remove cornstarch mixture from heat and allow to cool. If lumpy, pass through a sieve.
• If not already pureed, puree carrots in a food processor or blender, adding reserved carrot water if needed.
• In a mixing bowl combine carrots, cornstarch mixture and light cream; mix well.
• Cool mixture to 40 degrees Fahrenheit in refrigerator.
• Place cold mixture into the ice cream freezer; freeze according to manufacturer's directions.