Carrot Ice Cream - cooking recipe

Ingredients

4 cups carrots, cooked, pureed
1 cup whole milk
1 1/2 tablespoons cornstarch
3 cups light cream

Preparation

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