Recipe courtesy of Sasha Perl-Raver

Carrot Milkshakes with Saffron Ice Cream and Nutmeg and Cinnamon Cotton Candy

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  • Level: Easy
  • Total: 1 hr 25 min
  • Prep: 10 min
  • Inactive: 1 hr 5 min
  • Cook: 10 min
  • Yield: 10 to 12 servings
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2 cups cream

2/3 cup half and half

1/2 cup superfine sugar

1/2 cup honey

2 large eggs

20 to 30 strands saffron (about a tablespoon, loosely packed)

3 cups fresh carrot juice

1 cup whole milk

2 cups cotton candy, preferably white or orange

1 teaspoon nutmeg

1 teaspoon cinnamon

Edible gold for garnish (optional)


  1. In a small saucepan over medium-low heat, stir together cream, half and half, sugar, honey, eggs and 2/3 of the saffron. Bring to a simmer and slowly cook, stirring constantly, until cream mixture turns a gentle yellow color, about 5 minutes.
  2. Remove from heat and allow to steep as it cools, about 30 minutes. Strain and pour into an ice cream maker. Add remaining strands of saffron and process according to manufacturer's instructions, then freeze until ready to use.
  3. In a blender, combine half of ice cream with carrot juice and whole milk. Blend until thick and creamy. Pour into serving glasses and top with a scoop of saffron ice cream. Garnish with cotton candy dusted with nutmeg, cinnamon and edible gold (if using). Serve immediately.