This recipe took 2nd place at our 2014 Iowa State Fair Ice Cream Competition!
Ice cream inspired by Qabili Pilau, the national dish of Afghanistan.
Ice Cream Base:
1-1/2 Cup milk
1/2 Cup granulated sugar
1/2 Cup packed brown sugar
3 Cups heavy cream
2 tsp Garam Masala
1/2 tsp Cinnamon, ground
1/4 tsp Cloves, ground
1 Tbsp Vanilla Extract, Tahitian
Candied Carrots & Raisins
2/3 Cup finely-shredded carrots
1/3 Cup roughly-chopped raisins
1/2 tsp finely grated fresh orange peel
pinch sea salt
1 Cup water
1 Cup granulated sugar
Mix milk and sugars in large mixing bowl. Whisk with an electric mixer until sugars are dissolved, about 2 minutes.
Stir in cream, Garam Masala, Cinnamon, Clove, and Vanilla
Let the mixture hang out in the refrigerator at least 2 hours, or even overnight.
In a small saucepan, mix sugar and water for the candied mix-ins. Bring to a boil, stirring until the sugar dissolves.
Add carrots, raisins, orange peel, and salt. Reduce heat to medium and simmer until carrots are soft, about 15 minutes, stirring occasionally.
Strain, reserving your dynamite simple syrup by-product for tasty cocktails and desserts. Allow to cool.
In a dry skillet, lightly toast sliced almonds. When light golden brown, remove almonds from skillet and toss with saffron and salt.
After it has chilled, remove ice cream base mixture from refrigerator. Whisk briefly to re-mix any spices that may have settled to the bottom.
Pour into ice cream maker and freeze to manufacturer’s instructions.
With about 5 minutes remaining in the ice cream maker (when ice cream has reached “soft serve” consistency), add the candied mix-ins.
Pour into container and freeze.
Serve topped with Saffron toasted almonds and eat it. EAT IT ALL!
Makes approximately 2 quarts.