Baby Carrot Ice Cream

I bought a juicer a few years ago as my husband especially enjoys a tall glass of carrot juice from time to time.  My hubby is Persian and he likes to garnish the fresh carrot juice with a scoop of vanilla ice cream (kinda like a carrot juice float).  He is not the only Persian to do that, in fact, all of my Persian friends enjoy their carrot juice this way. 

I had an idea to combine the two and make Baby Carrot Ice Cream.  Being that I like to keep the ingredients to a minimum and I just recently confessed my sore feelings toward white sugar, I decided that I would use baby carrots, blue agave nectar, and heavy cream.  The results were splendid and I called my husband to inform him that his wife is a genius (wink wink).  I genuinely thought I was the first one to think up carrot ice cream, that is until I  “googled” it and discovered that in fact several other people had beat me to the punch.  However, I think after looking at the other recipes, mine is a smidge bit better.  As a substitute for using regular carrots that I would have to peel, I used sweet little baby carrots.  I also added a small amount of agave nectar versus  up to two cups of regular sugar that some recipes called for.  I also added in the carrot pulp to give it color, vitamins, and fiber.  All in all, my recipe is sure to please those who like carrots and ice cream…..so maybe I am still a genius???

Juice a 1 pound bag of baby carrots.

You should get about 1 cup of juice. Pour the juice into a glass pitcher.

 

Add in 2 cups of heavy cream, 1/8 teaspoon salt, 1 1/2 teaspoons vanilla. Stir well.

Add in 1/3 cup of blue agave nectar to sweeten. Stir well.

Stir in 1 packed cup of the carrot pulp.  Chill mixture in freezer for 30 minutes.

 

Pour chilled mixture into ice cream maker and freezer for 30 minutes. Transfer to freezer bowl and ripen for 4 hours to overnight in freezer.