Dec. 28th, 2009

chavvah: (lick me)
One thing I've been doing while cleaning my kitchen is to organize all my loose recipes into a recipe box. During this process, I found a recipe I have been saving. I am hoping to try it sometime this week, provided the stars align: carrot cake ice cream.

In summary, it is: candied carrots, spiced pecans, and cream cheese ice cream.

Candied carrots:
2 cups diced carrots
2/3 cups sugar
2 Tbsp corn syrup
2 cups water

Combine all in saucepan over medium heat, bring to boil and simmer for 45-60 mins.

Spiced pecans:
1 cup pecan halves
1 Tbsp butter, meltd
1 tsp ground cinnamon
1/4 tsp ground cloves
2 Tbsp brown sugar
1/8 tsp salt

Preheat oven to 350 F. Combine all ingredients in a bowl and spread in even layer on baking sheet. Bake 7-10 mins until toasted. Cool and chop roughly.

Ice cream base:
1 pint vanilla ice cream, softened
1/2 8 oz package cream cheese, softened
zest of 1 lemon

Whip in stand mixer until blended. Add pecans and carrots. (I am going to try and make it in my ice cream machine as I do not own a standing mixer.)

The recipe also says to add 1/4 cranberries marinated in Crown Royal, but I am ignoring that because the recipe is from a magazine put out by the provincial liquor commission. ;)

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January 2010

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