Carrot Top Ice Cream

Carrot Top Ice Cream

Eat your veggies for dessert and save the planet at the same time! Infuse your carrot tops expertly with the use of sous vide and create a new spin on ice cream!

Ingredients

  • 714 g (1 1/2 pints) of Heavy Cream 100%
  • 300 g (1 pint) of Whole Milk 42.02%
  • 240 g (1 1/4 cups) of Granulated Sugar 33.61%
  • 144 g (8) Egg Yolks 20.17%
  • 90 g (1 1/2 cups) of Carrot Tops, washed and chopped 12.61%

Directions

  1. In a mixing bowl, blend all ingredients (except carrot tops) together with WSB38X BOLT Immersion Blender.
  2. Vacuum seal mixture in WCV300 Chamber Vacuum Sealer with washed carrot tops.
  3. Cook in WSV16 Thermal Circulator for 1 hour at 185°F (85°C). Agitate every 20 minutes while cooking.
  4. Chill immediately. Place into WCIC25 Ice Cream Maker. Set the machine to ice cream mode.
PRO TIP: Try new flavors with the excess ingredients in your kitchen—wilted basil, wilted dill or unused greens. Unused greens work well in sorbets, too.