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Carrot-Honey Ice Cream

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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