Recipe courtesy of Gale Gand

Carrot and Orange Ice Cream

  • Level: Easy
  • Total: 43 min
  • Prep: 15 min
  • Inactive: 3 min
  • Cook: 25 min
  • Yield: 1 quart
Save Recipe


2 cups carrot slices

2 cups half-and-half

2 cups heavy cream

1/2 vanilla bean, split lengthwise

2 wide strips orange rind

1 cinnamon stick

9 egg yolks

3/4 cup sugar


  1. In a small saucepan, boil the carrot slices in water until very tender. Drain them then make a puree and reserve it.
  2. In a saucepan over medium heat, heat the half-and-half, cream, vanilla, orange rind, and cinnamon stick, whisking occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat and let the flavors infuse for 10 minutes.
  3. Whisk the egg yolks and sugar together. In a thin stream, whisk half of the cream mixture into the egg yolk mixture. Then pour the egg-cream mixture back into the saucepan containing the rest of the cream mixture. Heat over medium heat, stirring constantly with a wooden spoon. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees F it will be thickened and creamy, like eggnog. If you do not have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat.
  4. Meanwhile, in a bowl put 2 handfuls of ice cubes in the bottom, and add cold water to cover. Rest a smaller bowl in the ice water. Combine the carrot puree with the custard, mixing well. Pour the cream mixture through a fine sieve or chinois (to remove the vanilla bean pieces, orange rind, and cinnamon sticks) and into the smaller bowl. Chill 3 hours, then continue according to the directions of your ice cream maker.

Strawberry Cream Cheese

Vegetable Cream Sauce

Chambord Berries with Ice Cream

Angelle's Dates and Cream Pie

Roasted Strawberries and Mint Chantilly Cream

Flourless Chocolate Souffle with Raspberry Cream

Ice Cream with Toasted Coconut Topping

French Toast filled with Strawberry Cream Cheese