A friend asked me to make this flavour after watching a TV program where the presenter made this gelato on a trip to Italy. It’s an unusual flavour – I love it in soups, we make it regularly during Winter, but I did not think of it in a sweet version.
Anyway, here it is. I cooked the carrots in the recipe coconut oil – I used a ‘microwave pressure cooking’ method using Weck jars secured with 4 clips. In order to use this method, you first need to find the correct power to use in your microwave – you will need to select the power at which water boils in about 3′ (https://ask.usda.gov/s/article/how-do-you-determine-the-wattage-of-your-microwave-oven). If you are not familiar with this method, please use your favourite cooking method.
The recipe is water-based, and I used cashews to increase solids and fats.
|Carrots (raw weight)
|Vegetable fibers (inulin for example)
I weighed all the solids (sugars, fibers and stabilisers), mixed them, added warm water (ca 50°C, blended well, and finally the cashew butter and the oil-cooked carrots. I blended well, then left the mix to rest in the fridge overnight before churning.
I used ca 1g of ground coriander seeds per Kg of mix – this amount will depend on the quality and age of the coriander you use, so the amount is just an indication. Keep in mind that its flavour will continue to develop and that it will not be muted by the cold temperature.
Note – my ice creams are designed to be consumed immediately or kept in a somewhat warmer freezer (-10°C). If you wish to store them at the normal -18°C freezer temperature, they will become harder than usual (most ice creams will go hard in a deep freezer, it’s normal, nothing wrong with it!). To limit this inconvenience, you can bring the percentage of sugars (sucrose and dextrose) up to a total of approximately 22% keeping the same sucrose/dextrose ratio and decrease the liquid or the fibers to keep the same mixture total weight.