RecipesMagazine

Carrot Ice Cream Cake

Carrot Ice Cream Cake
This recipe makes 8 servings with 3115 calories, 55g of protein, and 175g of fat each. This recipe covers 74% of your daily requirements of vitamins and minerals. Head to the store and pick up hickory nuts, salt, glucose, and a few other things to make it today. It will be a hit at your Summer event. From preparation to the plate, this recipe takes around 7 hours and 20 minutes.

Instructions

1
Special equipment: Toothpicks Masking tape
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ToothpicksToothpicks
1
In a kitchen aid bowl, with paddle attachment, add the oil and sugar.
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SugarSugar
Cooking OilCooking Oil
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BowlBowl
2
Mix well, about 1 minute.
3
Add the eggs to the bowl and mix. Once the eggs are mixed, sift the dry ingredients and add to the bowl.
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EggEgg
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BowlBowl
4
Mix until incorporated. When the flour has been mixed, add the carrots, drained pineapple and nuts.
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PineapplePineapple
CarrotCarrot
All Purpose FlourAll Purpose Flour
NutsNuts
5
Mix well, scraping down the sides of the bowl.
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BowlBowl
6
Pour the mixture onto a full sized sheet pan that has been lined with a silpat.
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Frying PanFrying Pan
7
Preheat the oven to 350 degrees F and bake until golden brown, approximately 10 minutes, rotating at the halfway point.
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OvenOven
8
Cool the cake to room temperature then place in the freezer to chill.
1
Place the milk, cream, half of the sugar, glucose and salt in a saucepan. Bring it to a simmer.
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Glucose SyrupGlucose Syrup
CreamCream
SugarSugar
MilkMilk
SaltSalt
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Sauce PanSauce Pan
2
While this is heating, crack the yolks, and place the other half of the sugar to the side.
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SugarSugar
Egg YolkEgg Yolk
3
Place the cheese in a bain marie that has an ice bath nearby.
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CheeseCheese
IceIce
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Double BoilerDouble Boiler
4
Once the milks are hot, whisk the sugar into the yolks, temper the eggs with the hot milk, and stir.
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SugarSugar
Egg YolkEgg Yolk
EggEgg
MilkMilk
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WhiskWhisk
5
Place it back in the pan, and onto medium heat. Cook the ice cream until thickened enough to coat the back of a wooden spoon.
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Ice CreamIce Cream
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Wooden SpoonWooden Spoon
Frying PanFrying Pan
6
Pour the anglaise into the bain marie, over the cheese. Allow it to cool completely, then burmix the anglaise and strain it through a fine sieve.
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CheeseCheese
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Double BoilerDouble Boiler
SieveSieve
7
Pour into your ice cream machine and chill in freezer for at least 1 hour.
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Ice CreamIce Cream
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Ice Cream MachineIce Cream Machine
1
Begin by peeling and juicing approximately 30 carrots. Using a juicer, juice the carrots to yield 2 liters juice. Cook the carrot juice until reduced to about 17 to 18 ounces. It should have become thick.
Ingredients you will need
Carrot JuiceCarrot Juice
CarrotCarrot
JuiceJuice
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JuicerJuicer
2
Juice 1 pineapple with a juicer and then just like the carrot juice, cook it until reduced to 3 1/2 ounces.
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Carrot JuiceCarrot Juice
PineapplePineapple
JuiceJuice
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JuicerJuicer
3
To begin the ice cream, place the milk and cream in a saucepan.
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Ice CreamIce Cream
CreamCream
MilkMilk
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Sauce PanSauce Pan
4
Mix together the sugar, dry milk, dry glucose and stabilizer.
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Powdered MilkPowdered Milk
Glucose SyrupGlucose Syrup
SugarSugar
5
Whisk it into the milks. Cook the mixture to 185 degrees F.
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WhiskWhisk
6
While the mixture is heating pour the carrot juice and pineapple into a bain marie with an ice bath.
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Carrot JuiceCarrot Juice
PineapplePineapple
IceIce
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Double BoilerDouble Boiler
7
Pour the mixture over the juices and cool completely.
8
Strain through a chinois and put in ice cream machine. Freeze for at least 1 hour.
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Ice CreamIce Cream
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Ice Cream MachineIce Cream Machine
1
With the left over pulp from the grated pineapple from the carrot cake, place it into the blender and puree. Pat the chips out onto a silpat and sprinkle with powdered sugar.
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Powdered SugarPowdered Sugar
PineapplePineapple
CarrotCarrot
French FriesFrench Fries
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BlenderBlender
2
Preheat the oven to 210 degrees F.
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OvenOven
3
Place the chips into the oven for at least 2 hours.
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French FriesFrench Fries
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OvenOven
4
Once the chips are dry, take the chips out of the oven, and turn the temperature up.
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French FriesFrench Fries
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OvenOven
5
Using a small wooden dowel, heat the chips until pliable and roll the chips around the dowel and then pull them off. Cool, set aside.
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French FriesFrench Fries
RollRoll
1
Using fresh Pineapple, peel 2 pineapples, cut them up and remove the core.
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PineapplePineapple
2
Place it into the blender and puree until smooth. Strain the puree through a chinois.
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BlenderBlender
3
Mix the sugar, pectin and salt. In a pan combine the puree with the sugar and pectin and add the vanilla.
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VanillaVanilla
PectinPectin
SugarSugar
SaltSalt
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Frying PanFrying Pan
4
Cook on medium heat until thick, approximately 3 minutes after it comes to a simmer.
5
Strain the sauce and put into a bain marie to cool completely.
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SauceSauce
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Double BoilerDouble Boiler
6
Place in a squeeze bottle.
1
Heat the cocoa butter until melted in the microwave.
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ButterButter
Cocoa PowderCocoa Powder
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MicrowaveMicrowave
2
Heat the white chocolate separately in the microwave until melted. Now that the 2 are melted, burmix them together and mix in the vanilla and salt. Strain through a chinois. Keep in a warm place until ready to spray your cake.
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White ChocolateWhite Chocolate
VanillaVanilla
SaltSalt
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MicrowaveMicrowave
1
Place the glucose and fondant together in a small pan, and cook until pale golden.
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Fondant IcingFondant Icing
Glucose SyrupGlucose Syrup
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Frying PanFrying Pan
2
Pour it into a small glass bowl. Allow to cool but not set up.
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BowlBowl
1
While cooling pierce 6 hickory nuts with toothpicks.
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NutsNuts
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ToothpicksToothpicks
2
Place a piece of masking tape up on the edge of a table or the edge of a shelf. Dip the nut into the sugar and stick the toothpick into the masking tape so that it can hang and the sugar drips and it cools.
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SugarSugar
DipDip
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ToothpicksToothpicks
3
Cut it however long you want your spear.
1
Now that the cake is frozen, cut out pieces of cake using a 6-inch cake ring. With large cookie cutters cut out 2 more circles that are 4 inches in diameter.
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CookiesCookies
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Cookie CutterCookie Cutter
2
Place the cake ring on a cardboard that is the same size. Line the ring with a piece of acetate.
3
Place the largest piece of cake on the bottom.
4
Paddle the cheese ice cream in a kitchen aid bowl to soften it.
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Ice CreamIce Cream
CheeseCheese
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BowlBowl
5
Place it into a piping bag and pipe around the base of the cake and all the way up the sides of the ring. Just so the sides of the ring are covered with ice cream. Allow it to chill 5 minutes.
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Ice CreamIce Cream
BaseBase
6
Paddle the carrot ice cream the same way, and place it into a piping bag.
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Ice CreamIce Cream
CarrotCarrot
7
Pipe a layer of ice cream over the cake.
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Ice CreamIce Cream
8
Place it into the freezer 10 minutes.
9
Place another layer of cake, and repeat with ice cream.
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Ice CreamIce Cream
10
Place it into the freezer for 10 minutes.
11
Pipe a thin layer of pineapple sauce over the ice cream. Allow to freeze for 10 minutes.
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Ice CreamIce Cream
PineapplePineapple
SauceSauce
12
Pipe a layer of cheese ice cream over the sauce. Freeze for 10 minutes.
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Ice CreamIce Cream
CheeseCheese
SauceSauce
13
Place the last cake over, and pipe the cheese ice cream on the top to finish. With an off-set long metal spatula, smooth out the top. Allow the cake to freeze for at least 1 hour.
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Ice CreamIce Cream
CheeseCheese
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SpatulaSpatula
14
Once frozen, pull out the cake, remove the ring and the acetate. Smooth out the sides.
15
Prepare to spray the cake with the white chocolate spray.
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White ChocolateWhite Chocolate
16
Once the cake is sprayed, place it into the freezer while tempering chocolate.
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ChocolateChocolate
17
Temper chocolate and spread onto transfer sheet, cut as desired.
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ChocolateChocolate
SpreadSpread
18
Place the tempered chocolate on the outside of the cake, adhering it by using honey.
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ChocolateChocolate
HoneyHoney
19
Garnish the top with pineapple sauce and hickory nut spears.
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PineapplePineapple
SauceSauce
20
Serve with pineapple sauce.
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PineapplePineapple
SauceSauce

Recommended wine: Cream Sherry, Moscato Dasti, Port

Ice Cream can be paired with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.
NV Solera Cream Sherry
NV Solera Cream Sherry
The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.
DifficultyExpert
Ready In7 hrs, 20 m.
Servings8
Health Score71
Very Healthy
Dish TypesLunchMain CourseMain DishDinner
OccasionsSummer
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Lime Blueberry Tiramisu
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