Rich with carrot sweetness and a touch of clove, with tangy cream cheese for balance.
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- 2 tablespoons unsalted butter
- 1 packed cup grated carrots (4 1/2 ounces, about 3 medium carrots)
- Kosher salt
- 2 cups half and half
- 3/4 cup raw (turbinado) sugar
- 8 ounces cream cheese
- 1/8 teaspoon ground cloves
Heat butter in a medium skillet on medium heat until it melts and foam subsides, then add carrots and 1/4 teaspoon of salt. Increase heat to high and cook, stirring frequently, until very soft and beginning to brown around the edges, about 5 minutes.
Transfer carrots to blender and add half and half and sugar. Blend on high until well combined, about 30 seconds. Blend in cream cheese and cloves until well combined. Season to taste with salt.
Pour through a strainer into an airtight container and chill in refrigerator until very cold, about 3 hours. Churn in ice cream machine according to manufacturer's instructions. Chill in freezer for at least 4 hours until firm and scoopable; let ice cream rest on counter 5 minutes before serving.