Carrot and Apricot Ice Cream - alive magazine
This surprisingly delicious combination utilizes the natural sweetness of carrots and apricots to make a frozen indulgence that is chock full of vitamin A.
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Cooking tools:
- Ice cream maker
- Blender
- Saucepan
- Wooden spoon
- Mixing bowl
- Airtight container
- Parchment paper
- Refrigerator
- Freezer
- Stove
- Measuring cup
- Measuring spoon
- Serving platter
Ingredients
- 2 cups (500 mL) grated carrot
- 3/4 cup (180 mL) water
- 1/2 cup (125 mL) orange juice
- 2 tsp (10 mL) vanilla extract
- Pinch of salt
- 1/4 cup (60 mL) honey
- 1/2 tsp (2 mL) ground cinnamon
- 1/8 tsp (0.5 mL) ground cloves
- 1/4 tsp (1 mL) ground ginger
- 2 cups (500 mL) whipping cream
- 3 large free-range egg yolks
- 2 tsp (10 mL) cornstarch
- 1/2 cup (125 mL) dried apricots
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