Dessert:

DIRECTIONS:

Preheat oven to 425°F (218°C). Line a large baking sheet with parchment. In a large measuring cup, whisk together the heavy cream with the orange juice and lime juice. Set aside in fridge until needed. In a medium pot, combine the Raw Sugar with the water and butter. Place on medium-high heat and bring to a boil, stirring to dissolve sugar. Add in the shredded carrots. Bring mixture back to a boil, and stir to coat carrots with the syrup. Cook until slightly softened; 5 minutes. Remove from heat. Use tongs to remove carrots and evenly spread onto the prepared baking sheet. Place sugar-mixture back onto medium-high heat. Reduce liquid to a thick syrup; about 5 minutes. Drizzle syrup over the carrots. Bake for 10 minutes or until edges begin to caramelize, stirring halfway through. Remove from oven. Carefully scrape the hot carrots and any leftover sugar or caramelized bits from the baking sheet into a blender, or bowl of a food processor fitted with the metal blade. Add in the milk and let carrots cool; 5 minutes. Process carrots until smooth or desired consistency is reached. Leave mixture chunkier if carrot bits are wanted throughout the ice cream. Stir carrot mixture into the heavy cream until well-blended. Stir in the pure maple syrup, pure vanilla extract, orange and lime zest, cinnamon, and salt until thoroughly combined. Place in fridge to chill; at least 30 minutes. Transfer the cold mixture into the bowl of ice cream maker and follow the manufacturer’s instructions. For softer ice cream, serve immediately after being churned. For a firmer consistency, transfer to a container, cover well and freeze for 1 to 2 hours.

Looking for more menu inspiration? Try Chicken Meatballs with Carrot Noodles or Parmesan Carrot Fries.