Ice cream from 50 Ways to Cook a Carrot by Peter Hertzmann
Combine the purée, cream, and vanilla in a saucepan over high heat. Bring the mixture close to a boil. While the liquid is heating whisk the sugar and egg together in a bowl until lightened. When...
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Cooking tools:
- Saucepan
- Stove
- Whisk
- Mixing bowl
- Spoon
Ingredients
- 50 g (1¾) granulated sugar
- 1 large egg
- 125 ml (½ cup) double cream
- ½ tsp vanilla extract
- 125 ml (½ cup) carrot purée
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