Looking for an ice cream that's truly out of the ordinary? This carrot-cumin ice cream is perfect for adding a touch of freshness and surprise to brunch or even as an accompaniment to savory dishes. The naturally sweet taste of carrot pairs incredibly well with the warm, slightly spicy note of cumin. It's perfect for those who love originality on their plate!
Ingredients
- 300g of carrots (approximately 3-4 medium carrots)
- 30g of grated carrots
- 100 ml of whole liquid cream (or plant-based cream for a lactose-free option)
- 100 ml of whole milk (or vegetable milk)
- 1 teaspoon of ground cumin
- A pinch of salt
Preparation
- To cook the carrots,
start by peeling and slicing them into rounds. Steam them or boil them for about 15-20 minutes, until they are very tender. Once cooked, let them cool slightly. - Blend with the other ingredients.
In a blender, blend the carrots with the cream, milk, cumin, and a pinch of salt. The cumin adds a lovely depth of flavor, but feel free to adjust it to your taste. Blend well until smooth and homogeneous. - Freezing with the Ninja Creami:
Pour the mixture into the Ninja Creami container, not exceeding the MAX FILL . Cover and freeze for 24 hours for firmness. - Churn the ice cream.
Once the mixture is completely frozen, insert the container into the Ninja Creami and select the Ice Cream . Add the grated carrots at the last minute to add texture. If the ice cream is too firm, use the Respin to achieve the ideal consistency.
Tasting
This carrot-cumin ice cream pairs perfectly with a crisp vegetable salad, a chilled soup, or even with fish dishes for a touch of contrast. For brunch, I like to serve it with a few crackers or pieces of pita bread—it's a complete change from the usual flavors! It's a surprising ice cream, both sweet and spicy, that will definitely make an impression at the table. A must-try if you're looking for an original way to reinvent ice cream!
