Carrot Cake Ice Cream

When I first got my ice cream maker, I knew I'd eventually be trying new and different recipes. I've always loved ice cream flavors that are a little outside the box. I definitely think this one fits the bill. When I told my niece, Kelli, that I wanted to try a carrot cake ice cream, she gave me a look as if she was seeing the Holy Grail. She LOVES my carrot cake! So, of course, this is what I decided to make for Kelli's birthday. She absolutely LOVED it and I know you will too.
Happy Birthday, Kel!


2 cups whole or 2% milk
1 cup heavy cream
1/2 cup packed grated carrots
1/2 cup shredded coconut
5 egg yolks
1/3 cup white sugar
1/4 cup packed brown sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
tiny pinch of salt


Combine the milk, cream, carrots, and coconut in a medium saucepan. Bring mixture just to under a boil, then reduce heat to very low. Let simmer, stirring occasionally, for 25 minutes. (Do not let boil.)

Meanwhile, in a small bowl, beat the egg yolks with the sugars and spices until fluffy and lighter in color.
While beating the egg yolk mixture, pour in a little of the hot milk mixture and continue to beat. Do this a few times, adding a just a little at a time, until all of the milk mixture is added to the egg mixture. (This will temper the eggs, so that you don't wind up with scrambled eggs.) Pour everything back into the saucepan and set heat to medium-low. Cook about 8-10 minutes longer, stirring frequently with a spatula to scrape all corners of the bottom of the pot. Do not let boil. The custard should be just thick enough to coat the back of a spoon.

Let custard cool completely, then transfer to an airtight container and completely chill in the refrigerator. Follow your machine’s instructions for churning length. Transfer ice cream to an airtight container and freeze for 2 hours or until it reaches desired firmness. Serve with the Cream Cheese Sauce.