Ingredients
- 1 pint Carrot Ice Cream (see recipe below)
- 2 cups Pumpkin Syrup (see recipe below)
- 8 Ladyfingers
- Chopped Walnuts to taste
- Whipped Cream to taste
- Cinnamon Sugar, optional
- Break 4 ladyfingers in half.
- Dip in pumpkin syrup until moist but not falling apart, several seconds.
- Arrange two halves of each ladyfinger in a layer at the bottom of each of 4 parfait glasses.
- Top with a scoop of carrot ice cream.
- Sprinkle in a few chopped walnuts.
- Add a 1/2 inch layer of whipped cream.
- Break remaining 4 ladyfingers in half.
- Dip in pumpkin syrup as before and place in parfait glass on top of whipped cream.
- Top with another scoop of ice cream.
- Cover with whipped cream.
- Sprinkle with chopped walnuts.
- Dust with cinnamon sugar, if desired.
- Makes 4 servings.
Ingredients
- 1/2 cup carrots, peeled and grated
- 7 green cardamom pods (or 2 teaspoon ground cardamom)
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar (or to taste)
- 1 tsp. vanilla extract
- 1/3 cup unsalted pistachios, coarsely chopped
- optional: yellow and red food coloring
- Place the grated carrots into a steamer and cook until tender.
- Mash and place them into the refrigerator to chill thoroughly (mash coarsely, if you want to see little flecks of carrot in the ice cream; puree if you want it smooth).
- While the carrots are cooking, grind the cardamom.
- Stir together the cream, milk, sugar, and vanilla.
- Add ground cardamom.
- When the carrots are chilled, add them to the mixture. They should turn it a pleasant pale orange color. If you want more color, add a few drops of yellow and maybe one drop of red coloring.
- Make sure the mixture is completely chilled before proceeding to the next step.
- Pour the mixture into an ice cream maker and freeze per the appliance’s instructions.
- At about the last five minutes of freezing, pour in the chopped pistachios so they get incorporated into the mixture.
- When frozen, transfer to an airtight container and place in freezer to harden completely.
Ingredients
- 1/4 cup maple syrup
- 1/4 cup reduced-calorie cranberry juice
- 2 tbsp milk
- 1/4 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/2 cup canned pumpkin
- 1/2 cup confectioners' sugar
- Stir the maple syrup, cranberry juice, milk, cinnamon, and allspice together in a bowl until smooth.
- Add the pumpkin and confectioners' sugar.
- Stir again until no lumps of confectioners' sugar remain.
- Place in refrigerator overnight to incorporate
- Note: This is fantastic on pumpkin pancakes.