Carrot Ice Cream

Directions

1. 1
   Cook carrots until tender.
2. 2
   Drain carrots and save 1/4 cup liquid. Allow to cool.
3. 3
   In a double boiler, or heavy saucepan over medium heat, cook whole milk and cornstarch until mixture forms a soft paste.
4. 4
   Remove cornstarch mixture from heat and allow to cool. If lumpy, pass through a sieve.
5. 5
   If not already pureed, puree carrots in a food processor or blender, adding reserved carrot water if needed.
6. 6
   In a mixing bowl combine carrots, cornstarch mixture and light cream; mix well.
7. 7
   Cool mixture to 40 degrees Fahrenheit in refrigerator.
8. 8
   Place cold mixture into the ice cream freezer; freeze according to manufacturer's directions.