Carrot Ice Cream

Rating: 2.75 / 5.00 (8 Votes)

Total time: 45 min



Mix the pureed carrots with the finely grated hazelnuts. Make the maple syrup with the water, stirring for about 10 min. Cool down. Beat the egg yolks until creamy, fold into the stiffly beaten egg whites. Stir all ingredients together. Flavor with the cinnamon powder. Pour the ice cream mixture into the mold and freeze in the freezer for about 3 hours.

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