Ice Cream

• 1 ½ cups Whole Milk
• 1 ½ cups Heavy Cream
• ½ cup Finely Shredded Carrots
• ¼ cup Granulated Sugar
• 2/3 cup Light Brown Sugar
• 1/8 teaspoon Salt
• ¾ teaspoon Vanilla Extract
• ½ teaspoon Cinnamon
• 5 Egg Yolks

Frosting

• 2 ounces Cream Cheese, softened
• 1 tablespoon Unsalted Butter
• ½ cup Powdered Sugar
• ¼ teaspoon Vanilla Extract
• 1 tablespoon Heavy Cream

1. Add finely shredded carrots and whole milk to a blender; process until completely smooth
2. Pour 1 cup heavy cream and vanilla into a large bowl, with a mesh strainer set on top; set aside
3. Add contents of blender, remaining ½ cup heavy cream, sugar, and salt to a small saucepan; cook over medium heat, stirring to dissolve sugar
4. In a small bowl, whisk together egg yolks
5. When milk mixture begins to steam, remove 1 cup warm liquid and slowly drizzle into egg yolks while whisking continuously; pour mixture back into small saucepan and continue to cook, stirring occasionally, until mixture coats the back of a wooden spoon
6. Pour hot liquid through the mesh strainer into reserved heavy cream; stir to combine; cool over and ice bath to room temperature; cover and chill thoroughly
7. Churn ice cream according to directions
8. Meanwhile, prepare frosting; in medium bowl, beat together cream cheese and butter until smooth; mix in vanilla and powdered sugar, followed by heavy cream
9. Transfer the mixture to a piping bag or plastic bag with the end snipped off
10. Transfer ice cream to a freezer safe container, adding streaks of frosting throughout; freeze until firm, 4-6 hours or overnight

This is the ice cream maker I use!