1) Make an English cream (or custard) in the usual way ** and let cool.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make carrot ice cream: |
| 1/2 kg. From carries 4 egg yolks 1/2 liter of milk 150 g. of sugar 1 teaspoon of cornstarch* 200 c.c. of liquid cream to mount 2 strips of orange skin a few drops of orange blossom. |
Ingredients to make carrot ice cream:
2. so that it is not formed scab, cover the surface with some bits of butter.
3. Reserve in the refrigerator.
4. 2) Peel and chop carrots and cook them with orange skin until they are tender.
5. drain, remove orange skin and crush until you get fine puree.
6. Let cool and save in the refrigerator.
7. 3) Once both preparations are cold, mix them thoroughly.
8. 4) Mount the cream with orange blossom water and gently incorporate it into the previous mixture.
9. Try and add more sugar if necessary (as I always say, do not forget that the mixture, when frozen, loses sweetness).
1020-5) Put in a refrigerator for approximately 20 minutes, or until it acquires the appropriate consistency.
11. Note: You can also put the mixture in individual molds of Suflé and put them in the freezer, which will obtain delicious parfaits.
12. * This is intended to prevent the cream from cutting if it boils, but if you have a good hand with fire and patience stirring, it can be removed.
13. ** Those who want the recipe, you have only to ask me.
