Cinnamon Carrot Ice Cream with Cookie Crumble

Name: Cinnamon Carrot Ice Cream with Cookie Crumble
Prep time: 20 min
Cook time: 40 min
Yield: 6
Cuisine: American,
Ingredients: 1/4 cup unsalted butter; 4 cups carrots peeled and sliced 1/4-inch thick (about 1 1/2 pounds); 1 tbsp light brown sugar; 1 tsp cinnamon ground; 1/4 tsp ginger ground; 1/2 tsp salt; 1 cup heavy cream; 1 cup whole milk; 1/2 cup granulated sugar; 1 tbsp pure vanilla extract; 3/4 cup orange juice; 16 Biscoff® Cookies coarsely crushed; 1/4 cup flour; 1/2 tsp cinnamon ground; 1/2 tsp salt; 1/4 cup unsalted butter melted

Inspired by classic carrot cake, this vanilla-carrot ice cream, perfectly spiced with McCormick Ground Cinnamon and Ginger, is a dessert dream come true. Top it off with a simple, yet oh-so-sweet cookie crumble for an easy, but decadent finish.

20m

PREP TIME

40m

COOK TIME

555

CALORIES

16

INGREDIENTS

Servings: 6

Ingredients

Carrot Ice Cream
1/4 cup unsalted butter
4 cups carrots, peeled and sliced 1/4-inch thick (about 1 1/2 pounds)
1 tablespoon light brown sugar
1 teaspoon McCormick® Ground Cinnamon
1/4 teaspoon McCormick® Ground Ginger
1/2 teaspoon salt
1 cup heavy cream
1 cup whole milk
1/2 cup granulated sugar
1 tablespoon McCormick® All Natural Pure Vanilla Extract
3/4 cup orange juice
Cookie Crumble
16 Biscoff® Cookies, coarsely crushed Substitutions available
- 30 cinnamon graham crackers, coarsely crushed
1/4 cup flour
1/2 teaspoon McCormick® Ground Cinnamon
1/2 teaspoon salt
1/4 cup unsalted butter, melted

KEY PRODUCTS

INSTRUCTIONS

1 For the Ice Cream, melt butter in large saucepan on medium heat. Add carrots, brown sugar, cinnamon, ginger and salt. Cook 5 minutes, stirring occasionally, until mixture is bubbly and carrots begin to caramelize. Stir in cream, milk, granulated sugar and vanilla. Bring to boil. Reduce heat to low; simmer 15 to 20 minutes until carrots are tender, stirring occasionally. Cool slightly.
2 Transfer mixture to blender container. Add orange juice. Cover. Blend until smooth. Allow mixture to cool completely. Pour into ice cream maker with at least 2-quart capacity. Freeze according to manufacturer's directions.
3 Meanwhile, for the Cookie Crumble topping, preheat oven to 300°F. Place all ingredients except butter in food processor. Pulse until mixture resembles fine crumbs. Drizzle in melted butter; pulse just until blended. Spread mixture evenly on large parchment-lined sheet pan.
4 Bake 15 minutes until lightly browned. Sprinkle over Ice Cream to serve. Store any remaining cooled crumble in airtight container.