Products used in this recipe
Carrot Ice Cream
Yield: 10 Servings
Yield: 10 Servings
Surprising and delicious!
Instructions:
Step 1
Heat cream, milk, sugar, salt and frozen Edgell Carrots and cook until carrots are tender. Set aside to cool.
Step 2
Add vinegar and blend until completely smooth. Pour mixture into pacotizing beaker and freeze for 24 hours.
Step 3
Pacotize and serve in cone.