3-STEP INDIAN CARROT FROZEN PUDDING
Makes 12- ½ cup servings
Crema Lusso
1 quart
1 tablespoon
Ghee
Shredded Carrot
1 cup
¼ cup
Golden Raisins
1 teaspoon
Fresh Peeled Ginger, finely minced
1 large whole
Whole Star Anise, broke into pieces
5 whole
Cardamom Pods
5 whole cardamom pods
Kosher Salt
Pinch
Ground Cinnamon
Pinch
Ground Cloves
1 Cup
Whole Milk (whole fat coconut milk can be used)
1 tablespoon
Raw Honey
Toasted Cashews (chopped) or Slivered Almonds, for garnish
2/3 cup
HOW TO:
In a dry skillet, toast the star anise pieces and the cardamom pods until they become aromatic. Place into a spice grinder with the pinch of salt, cinnamon and cloves. Pulse until powdered. In the same dry skillet, toast the cashews or almonds and set aside for garnish.
In a medium size sauce pan, heat ghee and add the carrots, golden raisins and ginger. Sauté for several minutes to soften the ingredients. Add in the whole milk, honey and spice mixture, simmer over low heat for 15 to 20 minutes, until most of the milk has been absorbed. Remove from the heat, cover and chill in the refrigerator.
Once the carrot mixture has cooled, pour 1 quart of Crema Lusso into your ice cream machine or batch freezer, and churn according to the instructions. Drop the carrot mixture by spoonfuls into the mix as it is still churning. Once the carrot mixture has been incorporated, stop churning, transfer to a freezer container and freeze. Remove the Indian Carrot Frozen Pudding from the freezer to slightly soften for scooping. Top with toasted cashews or slivered almonds and serve.
Developed by published Chef, food blogger and award-winning food champion, Kim Banick (http://theprizeofcooking.com)