Carrot Halvah Ice Cream

Name: Carrot Halvah Ice Cream
Prep time: 15 min
Cook time: 25 min
Total time: 760 min
Yield: ['10', '1 quart']
Cuisine: indian
Ingredients: 2 cups heavy cream; 3/4 cup whole milk; 1/2 cup firmly packed shredded carrots, about 5 medium; 3 tablespoons ginger, grated; 2 tablespoons tahini (sesame paste); 1 teaspoon spicy cinnamon (often labelled as "Vietnamese" or "Saigon"); 4 cardamom pods; 2 cloves; 1/4 teaspoon nutmeg; Salt; 4 large egg yolks; 2/3 cup turbinado sugar (or 1/2 cup packed brown sugar); 3/4 cup toasted and roughly chopped pistachios

⏱ 760 mins 🍽 ['10', '1 quart'] 🌶 indian 🏷 Ice Cream

Carrots provide a starchy, complex sweetness that forms a wonderful base for desserts. When slowly cooked with milk and cream, they become almost candied. This recipe uses them to create a frozen treat that blends Indian and Middle Eastern halvah traditions. The result is a creamy ice cream infused with ginger, cinnamon, and cardamom, enriched with tahini and finished with toasted pistachios. It requires an overnight chill before churning.

Ingredients

2 cups heavy cream
3/4 cup whole milk
1/2 cup firmly packed shredded carrots, about 5 medium
3 tablespoons ginger, grated
2 tablespoons tahini (sesame paste)
1 teaspoon spicy cinnamon (often labelled as "Vietnamese" or "Saigon")
4 cardamom pods
2 cloves
1/4 teaspoon nutmeg
Salt
4 large egg yolks
2/3 cup turbinado sugar (or 1/2 cup packed brown sugar)
3/4 cup toasted and roughly chopped pistachios

Method

Place the cream, milk, carrots, ginger, tahini, and spices into a medium saucepan. Bring to a bare simmer, stirring occasionally, for 15 to 20 minutes until the carrots and ginger are soft. Season with pinches of salt to your liking, then take out the cloves and cardamom pods.
Whisk the egg yolks and sugar in a medium bowl until the mixture lightens in colour. Gradually whisk in two or three ladlefuls of the warm cream mixture until the bottom of the bowl feels warm. Pour this combined mixture back into the saucepan and cook, stirring, for about 5 minutes until it coats the back of a spoon.
Pour the custard base into a blender and purée until completely smooth, which should take about 2 minutes. Remember to remove the blender lid's small cap and cover the opening with a kitchen towel. Transfer the puréed base to a bowl and refrigerate it overnight.
Churn the chilled base in your ice cream maker as directed. During the final minute of churning, mix in the pistachios. You can enjoy it straight away as soft serve, or freeze it for another two hours for a firmer texture.

Nutrition (per serving)

Sodium156000 mg

Recipe details

CategoryIce Cream

Cuisineindian

AuthorMax Falkowitz