Carrot Ice Cream Recipe

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Ingredients:

Serving

Directions:

Cook carrots until tender.
Drain carrots and save 1/4 cup liquid. Allow to cool.
In a double boiler, or heavy saucepan over medium heat, cook whole milk and cornstarch until mixture forms a soft paste.
Remove cornstarch mixture from heat and allow to cool. If lumpy, pass through a sieve.
If not already pureed, puree carrots in a food processor or blender, adding reserved carrot water if needed.
In a mixing bowl combine carrots, cornstarch mixture and light cream; mix well.
Cool mixture to 40 degrees Fahrenheit in refrigerator.
Place cold mixture into the ice cream freezer; freeze according to manufacturer's directions.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	287.64 Kcal (1204 kJ)
Calories from fat	87.12 Kcal
		% Daily Value*
Total Fat	9.68g	15%
Cholesterol	1.63mg	1%
Sodium	300.5mg	13%
Potassium	1044.66mg	22%
Total Carbs	46.15g	15%
Sugars	32.1g	128%
Dietary Fiber	6.28g	25%
Protein	6.95g	14%
Vitamin C	8.3mg	14%
Vitamin A	2.1mg	69%
Iron	2.4mg	13%
Calcium	164.5mg	16%

Amount Per 100 g
Calories	53.7 Kcal (225 kJ)
Calories from fat	16.26 Kcal
		% Daily Value*
Total Fat	1.81g	15%
Cholesterol	0.3mg	1%
Sodium	56.1mg	13%
Potassium	195.02mg	22%
Total Carbs	8.61g	15%
Sugars	5.99g	128%
Dietary Fiber	1.17g	25%
Protein	1.3g	14%
Vitamin C	1.6mg	14%
Vitamin A	0.4mg	69%
Iron	0.5mg	13%
Calcium	30.7mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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