Brown Sugar & Carrot Gelato with Hazelnut & Chocolate Dipped Cones

When my brother, sister and I were young my mother would go out on her own every so often and leave us to the charge of my father.  My father made two very famous dishes for us when Mama left the house - the very best macaroni and cheese from a box, and candied carrots.  We were easily impressed and overly giddy because we knew Dad was usually a soft touch for a movie night that would extend past our bedtimes.  

His candied carrots were simple.  Carrots, butter, and brown sugar.  Or at least, that’s what I think they were.  He always told us it was a secret recipe.

This gelato is the inspired offspring of my father’s very secret recipe.  

I know, I know, I'm already getting the eye-roll again.  I remember receiving the same disapproving look of "come on foodie, can't you just leave ice cream alone?" when I made that olive oil ice cream last summer.  Just give me a chance, okay?

This brown sugar carrot gelato is truly delicious, weird though it may sound.  Carrots bring a deep earthy flavor to the cream that perfectly accents the richness of the brown sugar.  Oh, and you should accidentally spill some bourbon in there too.

This gelato begins with carrots, obviously... I like to use young carrots that have a more mild flavor.  Overly mature carrots can bring a bitter flavor that would not be welcome at this gelato party.  

Oh, and did I mention that this gelato base is made in your blender?  It’s summer, and I’m keeping things simple!

This gelato is pretty darn good on its own, but I am a cone-lovin’ lady. 

While your gelato base is chilling, start roasting some hazelnuts and dipping cones in melted chocolate.

Yes, yes, yes... 

Adding coconut oil to the chocolate pre-melting will help the coating to set up nicely and remain shiny and beautiful. 

I could definitely just eat a half a dozen of these cones by themselves, but we have gelato to scoop!

It’s sweet, rich, earthy, and insanely creamy.  

Are you on board now?

Let’s summer! 

Sincerely, 

  Pedantic Foodie

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Brown Sugar & Carrot Gelato with Hazelnut & Chocolate Dipped Cones

makes about 1.5 quarts 

• 1 lb carrots*, peeled and chopped
• 3 tablespoons butter
• 1 cup water
• 1/8 teaspoon salt
• 3/4 cup brown sugar
• 2 cups whole milk 
• 1 cup heavy cream 
• 3 egg yolks
• 1 teaspoon vanilla extract 
• 1/2 tablespoon bourbon
• sugar cones
• 1 cup semisweet chocolate, roughly chopped
• 1 tablespoon coconut oil 
• 1/2 cup raw hazelnuts

In a medium saucepan combine carrots, butter, water, and salt.  Place over medium high heat and bring to a simmer.  Cover and cook for 20-30 minutes, until the carrots are tender.  

Once the carrots have cooked through, add brown sugar and cook for a remaining 3-5 minutes, until the sugar has melted and thoroughly coated the carrots. 

Transfer the carrots to your blender and add whole milk.  Blend until the carrots are completely smooth.  

In a separate bowl whisk egg yolks and heavy cream to combine.  Slowly stream in about 1/3 of the hot carrot mixture while whisking constantly to temper the eggs.  Return the mixture to the bender and add vanilla extract and bourbon.  Transfer the container to the refrigerator and chill for 8 hours or overnight.  

When the gelato mixture has thoroughly chilled, prepare in your ice cream machine according to the manufacturer’s instructions.  Remember, this is gelato so you are going to want to churn this as slowly as possible.  After the gelato has churned, transfer it to a freezer safe container and chill until firm. 

While the gelato is chilling prepare the cones. 

Combine chocolate and coconut oil in a small bowl.  Microwave at 30 second increments, stirring well after each until the chocolate is just melted. 

In a small frying pan heat hazelnuts over medium heat until fragrant.  Remove from heat and chop finely.  

Prepare a cooling rack by placing it on a baking sheet lined with parchment.  Dip each cone about 1 1/2 inches deep in chocolate.  Remove from chocolate and hold for about 30 seconds.  This will allow the excess chocolate to fall back into the bowl and the chocolate to set up just a tiny bit.  Dust the cones with chopped hazelnuts and place on a cooling rack.  

Transfer the dipped cones to the freezer for 5-10 minutes, until the chocolate has set.  

Fill with freshly made gelato and serve immediately.  Enjoy! 

* I like to use young carrots that have a more mild flavor.  Overly mature carrots can have a bitter flavor that is highly unpleasant when turned into gelato. 

Banana Pudding Ice Cream

My favorite ice cream is banana ice cream.  I had this wonderful creation for the first time many years ago when my grandmother made it in a coffee can that I kicked around the back deck.  It was the best ice cream I had ever had.  It was sweet and fruity, but not in an artificial banana kind of way.  It was incredible. 

I make banana ice cream every summer, but this year I wanted spruce it up a bit by bringing in the flavors of yet another beloved dessert, banana pudding. 

This ice cream tastes just like banana pudding, and, in a way, it is.  It's a reconstructed banana pudding.

It begins with a custard, just like banana pudding. Eggs, cream, milk, and sugar, and oh yes, bananas! Vanilla and butter extract are stirred in at the very end.

Butter extract is a magic little weapon which gives cakes that cakey flavor that you get in cake batter ice cream. I really love the addition of it in this recipe because it really boosts the banana pudding flavor.

After our custard has chilled, it gets churned in an ice cream maker. I use this one , but whatever you have in your pantry will be just fine. One day, I'd like to get this one .

Vanilla wafer cookies are smashed and folded into the freshly churned ice cream. If you want to grab a spoon and go at it now I'll definitely join you.

If however, you would like your ice cream to set up a bit, move it to the freezer for 2-3  hours. 

Things are getting exciting!  

While the ice cream is setting up, whip some cream and slice some bananas.  

This ice cream is all about the toppings!  

Scoop into cute little cups.  

Top with your freshly whipped cream and sliced bananas!

This is everything I need to survive the hot summer days.

Are you hungry yet? 

Happy Wednesday friends! 

Sincerely, 

  Pedantic Foodie

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Banana Pudding Ice Cream 

makes about 2 quarts 

for the ice cream

• 1 1/2 cups heavy cream
• 1 cup whole milk, divided
• 4 egg yolks 
• 1/2 cup granulated sugar 
• 3 ripe bananas, smashed 
• 1 teaspoon vanilla extract 
• 1 teaspoon butter extract
• 1 cup vanilla wafers 

In a medium bowl, whisk to combine bananas, egg yolks, 1/2 cup whole milk, and vanilla and butter extracts. 

In a heavy saucepan, heat heavy cream, sugar and remaining 1/2 cup whole milk over medium heat until the sugar has dissolved and the milk is steaming but not boiling.  

Slowly stream half of the heated milk mixture into the bananas and egg yolks, whisking constantly to temper the eggs.  

Pour the tempered egg mixture into the saucepan and return to heat.  Cook for five minutes, stirring constantly, until the custard has thickened.

Remove from heat, cover with plastic wrap, and place in the refrigerator overnight, or until thoroughly chilled.  

Place in an ice cream maker and prepare according to the manufacturer’s directions.

Transfer the freshly churned ice cream to baking pan lined with parchment paper.  Cover with an extra sheet of parchment and chill for 3 hours, or until set.*  Set out for 10 minutes at room temperature before topping and serving.

*Ice cream will last in the freezer for about 2 weeks if covered.   

for topping

• 1/2 cup heavy whipping cream 
• sliced bananas 
• vanilla wafers 

In a medium bowl whip heavy cream with an electric hand mixer until soft peaks form.  Top ice cream with whipped cream, sliced bananas, and vanilla wafers.  Enjoy!

Olive Oil Ice Cream

When the time comes for a confession to be made, it is always prudent to have large dishes of rich, creamy ice cream on hand for afterwards.  That goes double for instances of confessing to one’s self.

At the beginning of the Summer I was determined to do better at moving slowly,   not letting life make me dizzy with to-do lists and laundry.  But alas, Summer arrived and brought with it busy schedules and endless emails.  

So often I get caught up in life -- caught up in its many demands and requests, and I forget to take time to push the refresh button.  This past weekend, after my beloved phone had refused to turn on, eggs had been dropped, and shampoo had failed to be bought, I had to confess to myself that, once again, I have forgotten to take time to breathe.

Making ice cream is like pressing a refresh button.  

Olive oil ice cream is, I admit, a strange venture.  Back in December I had my first taste of olive oil ice cream and I knew that an at-home version had to be attempted.

This ice cream is decadent.  It is fruity, savory, and incredibly addicting.  It is also completely fat free.  

We begin with our basic custard base -- egg yolks, heavy cream, half and half, and sugar.  (Okay, so may it’s not really fat free...)

After we have tempered the egg yolks into our cream, extra virgin olive oil is added.  

For this ice cream I like to use a fruity olive oil.  I prefer a Californian, unfiltered oil for this recipe.  Avoid oils that have a sharp, savory flavor, as these tend to taste bitter.

After the custard has cooled, it is churned into rich, oh-so-creamy, ice cream.  If you want to top this ice cream with sea salt and pistachios I will applaud you.  

I confessed, I ate, and I breathed.  Remember to breathe in the charms of Summer.  

Sincerely, 

   Pedantic Foodie

Olive Oil Ice Cream 

makes about 1 quart / recipe adapted from Bon Appetit 

• 1 1/2 cups heavy cream 
• 1/2 cup half and half
• 1/4 teaspoon kosher salt 
• 4 egg yolks 
• 1/2 cup + 2 tablespoons granulated sugar
• 2/3 cup extra virgin olive oil + extra for drizzling
• coarse sea salt for sprinkling, optional 

In a medium saucepan combine cream, half and half, salt, and 1/2 cup granulated sugar and bring just to a simmer over medium-high heat.  Stir often to dissolve sugar; remove from heat.  

In a medium bowl combine egg yolks and remaining 2 tablespoons of sugar.  Whisk for 2 minutes, until the yolks have lightened in color.  Slowly whisk in 1/2 cup of the hot cream mixture into the egg yolks.  Stir the tempered egg yolks into the remaining cream mixture and return to heat.  Cook over medium heat, stirring constantly, for 2-3 minutes, until the mixture has slightly thickened.  

Strain the custard through a fine mesh sieve and allow to cool to room temperature before stirring in the olive oil.  Refrigerate the ice cream base until thoroughly chilled or overnight.  

Process the custard in an ice cream maker according to the manufacturer’s instructions.  Transfer the soft ice cream to loaf pan and freeze for 3-4 hours, until it is set.  

To serve: Scoop ice cream and drizzle with olive oil and sprinkle with sea salt.  Pistachios are optional, but totally not optional.  Grab spoon, dip in ice cream, put in your mouth.  Repeat until satisfied.  Enjoy!