2 pounds slender young carrots, peeled, trimmed and cut into 1/4-inch dice (about 6 cups)
1 cup milk
2/3 cup honey
1/2 teaspoon Chinese five-spice powder
1 cup heavy cream
1 1/2 tablespoons fresh lemon juice
Combine the carrots, milk, honey and five-spice powder in a 4-quart saucepan. Bring to a boil over medium heat. Reduce the heat to a simmer. Cover and cook, stirring occasionally, for 20 minutes, or until the carrots are very tender.
Put the carrots, cooking liquid and heavy cream in a blender. Puree until very smooth. Transfer the mixture to a metal bowl. Stir in the lemon juice. Chill, covered, for 2 hours, or until cold.
Churn the carrot mixture in an ice cream maker, according to manufacturer’s instructions for about 25 minutes. Transfer to a container and store in the freezer.
Makes about 2 1/2 pints.
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