Carrot Cake Ice Cream

Adapted by
July 2020
Yield: 3 gallons


100 grams invert sugar
200 grams light brown sugar
750 grams granulated sugar
75 grams dry milk solids
15 grams salt
5 grams guar gum
2½ quarts whole milk
2½ quarts heavy cream
250 grams shaved carrot
25 grams coarsely chopped ginger
4 sticks cinnamon, lightly toasted and crushed
1 teaspoon fennel seeds, lightly toasted and crushed
Small diced carrot cake, frozen, tempered 30 minutes before use
Small diced roasted pineapple, frozen
Smithfield pourable cream cheese


In a bowl, combine invert sugar, brown sugar, and 650 grams granulated sugar; reserve. In a separate bowl, whisk to combine milk solids, salt, guar gum, and remaining sugar. In a large pot over low heat, combine milk and cream. While still cold, add milk solids mixture, whisking until mostly dissolved. Add carrot, ginger, cinnamon, and fennel seeds. Increase heat to medium. Whisk frequently to prevent scorching. When mixture begins to steam, whisk in the reserved invert sugar mixture. Continue whisking frequently until temperature of ice cream base is 185oF. Cool using appropriate HACCP methods. When cooled, cover and refrigerate at least 18 hours. 

Strain ice cream base. Using liquid nitrogen and a large stand mixer fitted with a paddle, spin base into ice cream. 

In 3 to 4 batches, swirl and transfer ice cream to storage containers according to the following procedure: Add 3 to 4 scoops cream cheese to surface of ice cream, followed by one-third to one-quarter of the cake and pineapple, respectively. Splash cake in liquid nitrogen to keep firm, as necessary. Using a large rubber spatula, lightly swirl the verriagates into the ice cream. They will be swirled further as the ice cream is poured into storage containers. For batch 1, pour the lightly swirled ice cream from the bowl to storage containers while extending the rubber spatula to the bottom of the bowl and pulling it through to the surface. This will mix the plain ice cream at the bottom with the more heavily swirled ice cream at the top. Repeat 3 to 4 times with remaining verriagates, swirling as evenly as possible. Cover containers and transfer to deep freeze for a minimum of 18 hours before serving.