Saturday, July 24, 2010

Carrot Cake Ice Cream

Friday Menu – Chard Quesadillas, Carrot Cake Ice Cream

Farm Share Produce – Carrots

Other Local Produce – Chard, Hot Peppers

Chard Quesadillas

I used this same concept, but this time in the oil I sautéed hot peppers and chard. I added a little protein this time with leftover chicken and shrimp. Good, easy Friday night dinner!

Carrot Cake Ice Cream

I used a combination of my oh, so yummy Carrot Cake recipe and the simple ice cream recipe in the booklet that came with my ice cream maker (Cuisinart Frozen Yogurt-Ice Cream & Sorbet Maker ICE-20). I’ve never used anything but this simple recipe for a base. It’s really good. It’s consistency is like that of soft serve ice cream. My friend has a base that uses eggs and involves cooking on the stove. Maybe someday I’ll try that…

4-5 carrots, sliced
8 oz. crushed pineapple
2 t cinnamon
½ t allspice
1 t vanilla
1 cup light cream
4 oz. cream cheese
1 cup whole milk
¾ cup sugar

Boil carrots in water for 5-7 minutes until soft. Let cool and then smash with fork.
In a medium boil mix carrots, pineapple, cinnamon, allspice, and vanilla. Add light cream, cream cheese, milk and sugar and mix to combine.
Add to ice cream maker and follow manufacturer’s directions.

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