P.S. When juicing fresh carrots drink juice immediately! It is so much better for you, if you do have to store it place into a bottle or jar and vaccum seal with your Food Saver! Juice (well the nutrients in it) deterioriate very rapidly when exsposed to oxygen!
Mama Mangia wrote:and this is fo the brave -
Carrot Ice Cream
4 eggs
6 Cups whole milk
4 Cups 2% milk
1/2 tsp. salt
2 Tbsp. vanilla
2 1/2 Cups sugar
4 Cups cooked mashed carrots
1/2 Cup grated carrot
Beat eggs until light. Blend in sugar gradually. Beat until thickened. Add remaining ingredients. Mix well and freeze.
Carrot Ice Cream
4 eggs
6 Cups whole milk
4 Cups 2% milk
1/2 tsp. salt
2 Tbsp. vanilla
2 1/2 Cups sugar
4 Cups cooked mashed carrots
1/2 Cup grated carrot
Beat eggs until light. Blend in sugar gradually. Beat until thickened. Add remaining ingredients. Mix well and freeze.
I am SO into the kooky. I've made avocado icecream and it was really good. I really, really want to try a recipe for salted caramel ice cream with candied bacon. I just need another 8 hours a day for all the cooking projects I want to try. I'm sure this would actually be really good. Maybe reminicent of Indian carrot pudding! That's it maybe I will use some of my carrot to try Indian carrot pudding icecream!
I like plain, nekid carrots, peeled, wrapped in foil and baked until tender, about 45 mins. Then take out and cover with melted butter. I don't know why baking them makes them taste soooo much better, but I do two pounds, and there's rarely any left!
