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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This combines some of my favorite tastes - carrot cake with tangy cream cheese frosting & ice cream. This recipe is one that requires advance preparation of the nummy things to go into the Philadelphia-style ice cream base (named for the uncooked base not because of the cream cheese). With good mise en place this should come together nicely & be a star dessert. Found in the LA Times Food & Drink Weekly Guide. ***Assemble this to freeze several hours before serving. Take from freezer 15 minutes before scooping (gauge based on how warm your room is of course)****prep & cook time do not include chill & freeze time. I plan to chill base overnight to make life better. Ingredients:
1 cup pecan halves |
1 tablespoon butter, melted |
1 teaspoon cinnamon, ground |
1/4 teaspoon clove, ground |
2 tablespoons dark brown sugar |
1/8 teaspoon salt |
1/4 cup dried currant |
2 tablespoons whiskey |
2 cups carrots, finely diced |
2/3 cup sugar |
2 tablespoons light corn syrup |
2 cups water |
8 ounces cream cheese |
1 1/2 cups sour cream |
2/3 cup sugar |
1 teaspoon lemon zest, chopped |
Directions:
1. Spiced pecans:.
2. Heat the oven to 350 degrees. Toss the pecans with the butter.
3. In a small bowl, whisk together the cinnamon, cloves, brown sugar and salt. Pour the mixture over the pecans and toss to coat completely.
4. Spread the pecans on a baking sheet and cook for 12 minutes, gently stirring halfway during baking to candy the nuts. Remove the tray to a rack and cool the nuts completely. Once cool, coarsely chop the pecans. Set aside.
5. Currants:.
6. In a small saucepan, heat the currants and whiskey until boiling. Simmer until the currants have absorbed almost all of the liquid. Remove from heat and cover the pan. Set aside to cool completely.
7. Candied carrots:.
8. In a medium saucepan, combine the carrots, sugar, corn syrup and water. Bring to a low boil and cook until the syrup is reduced to about 2 tablespoons and the carrots are translucent and candied, 20 to 30 minutes. Keep an eye on the carrots during the last few minutes so they do not burn. Drain the carrots and set aside to cool.
9. Ice cream base and assembly:.
10. In the bowl of a stand mixer, or in a large bowl using a hand mixer, blend together the cream cheese, sour cream, sugar and lemon zest until smooth. Chill thoroughly.
11. Freeze the base in an ice cream maker. After churning, gently fold in the spiced pecans, soaked currants and candied carrot cubes. Freeze until firm.
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