Naturally sweet caramelized carrots pureed and added to a creamy ice cream base made with heavy cream and condensed milk to make this caramelized carrot ice cream.
Trim the top and bottom of the carrots, peel and cut vertically into two. Add the carrots of the pan. Coat in the butter, cover and cook until fork tender.
Add the brown sugar, mix well and let the carrots caramelize (about 3 minutes). Switch off the stove and let it cool down. Puree the carrots along with the leftover liquid.
To make the ice cream
Beat heavy whipping cream until soft peaks.
Add condensed milk and beat until stiff.
Add the pureed carrots and beat until incorporated fully. Cover and freeze for 4 hours or until firm.
Scoop and serve with butterscotch drizzled.
Notes
While blending the carrots, do not add any water. The leftover liquid and the moisture in the carrots is enough to blend them.
Do not let the carrots burn while caramelizing them.
To caramelize the carrots ijn the oven, after adding brown sugar, mix everything well and spread onto a baking tray and bake for 3-5 minutes at 200°C. Do not let it burn.
Add condensed milk according to the sweetness.
If you are using dairy free whipping cream, then keep in mind that the cream is already sweetened..
If you want or like small bits of carrots in your ice cream, the blend accordingly.
if you want soft ice cream, then freeze for a lesser time and serve.