Steemit Iron Chef 2017 #02 : Carrot Creamsicle Delight

Carrots. Five Ways.

Carrot creamsicle, the veggie version of orange creamsicle.

Delicious and refreshing, you wouldn't think you're eating veggies. It's a sure way to get kids to eat their carrots.

My entry for Steemit Iron Chef #02: Carrot Creamsicle Delight

To pay tribute to the ever-popular orange creamsicle, I've chosen to use orange carrots for this dish. So it's just perfect that my friend Jean gave me these beautiful homegrown carrots.
Merci, Jean!

The Five Ways

1 - Frozen Carrot Topper

Orange creamsicle has an orange layer that coats the creamy popsicle underneath. In this version, the carrot layer tops the carrot ice cream. I lined a silicone cube tray with a thin layer of sweetened carrot juice then put it in the freezer.

2 - Carrot Cube Ice Cream

For the ice cream portion of the creamsicle, instead of making it the inner layer, I made it so that it would sit as a solid cube beneath the frozen carrot topper.

Heavy whipping cream, carrot juice, sugar and vanilla are combined.

Once the carrot topper is frozen, it is ready for the ice cream layer.

Pour carrot-cream mixture into the mold over the frozen carrot topper.

3 - Carrot and Pineapple Syrups

Sweetened carrot and pineapple juices are reduced to a syrup. Pineapple syrup not only adds color but it also adds another dimension and flavor profile.

Reduce sweetened carrot juice to a syrup consistency. Do the same with the pineapple juice.

4 - Carrot Candy Strips

Carrot strips are cooked in the carrot syrup. They are then dehydrated for 4 hours.

5 - Carrot Sugar

Some of the dehydrated candied strips are mixed with rock sugar to make carrot sugar.

Unmold ice cream. Plate the five carrot elements. voila!

Delicious!

It was kinda melting on me as I was taking pictures ... but I assure you, it's delicious!

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Carrot Creamsicle Delight

Ingredients

Carrot Topper

1/2 cup carrot juice
1 1/2 tablespoons sugar

Carrot Ice Cream

3 cups heavy whipping cream
3/4 cup carrot juice
1/2 cup sugar
1 vanilla pod

Carrot and Pineapple Syrup

1/2 cup carrot juice
2 tablespoons sugar

1/2 cup pineapple juice
1 tablespoon sugar

Candied Carrot Strips

10-15 carrot strips

Carrot Sugar

Dehydrated candied carrot strips
Sugar

Directions

For the carrot topper:

Combine carrot juice and sugar. Pour into silicone mold. Freeze.

For the carrot ice cream:

Combine heavy whipping cream, carrot juice and sugar. Scrape seeds from vanilla pod and mix into cream mixture. Pour over frozen carrot topper layer. Freeze.

For the carrot and pineapple syrups:

Combine sugar and carrot juice in a small pan. Reduce by cooking over low heat until mixture thickens to a syrup. Leave in pan for use with the carrot strips (see next step).

Do the same for the pineapple syrup. Cool then pour into a squeeze bottle.

For the candied carrot strips:

Using a peeler, make 10 - 15 carrot strips. Cook carrot strips in the carrot syrup above for 2 minutes. If syrup is too thick, add a little bit of water. Take the carrot strips from the syrup and lay flat on a parchment paper-lined pan. Dehydrate at low temp for 4 hours or until dry.

Pour remaining carrot syrup in a squeeze bottle.

Assembly:

Line plate with the two types of syrup. Unmold ice cream onto plate. Assemble the rest of the carrot elements. Garnish as desired.

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Happy cooking and eating!