Prep Time::20 mins
Cook Time::6 mins
Freeze Time:: 4 hrs
Total Time::26 mins
Servings::8
Ingredients
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2 tablespoons unsalted butter
1 1/4 cups finely shredded carrots
1/3 cup brown sugar
1/4 teaspoon kosher salt
1 1/4 teaspoons cinnamon
1/2 teaspoon ground ginger
4 ounces soft cream cheese
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
2 1/4 cups heavy cream
1/3 cup toasted chopped pecans
1/3 cup chopped walnuts
Directions
Combine butter, carrots, brown sugar, and salt in a saucepan over medium heat. Cook and stir until carrots are just getting tender, about 5 minutes. Season with cinnamon and ginger. Cook for 1 more minute. Turn off heat, and let cool.
Meanwhile, whisk together cream cheese, sweetened condensed milk, and vanilla extract in a bowl until smooth. Stir in cooled carrot mixture and transfer to the refrigerator until needed.
Beat cream in a chilled glass or metal bowl with an electric mixer until medium-stiff peaks form. Add cooled carrot-cream cheese mixture and whisk into the whipped cream. Fold in chopped walnuts and pecans with a spatula.
Transfer mixture into a chilled airtight container and place a piece of plastic wrap directly onto the mixture. Cover with a lid and freeze until solid, at least 4 hours, but best overnight.
Chef John