Ingredients

Ingredients For the cream cheese ice cream

• 350g/12oz sugar

• 2 tbsp glucose syrup

• 3 free-range egg yolks

• 1 litre/1¾ pints full-fat milk

• 190ml/6½fl oz double cream

• 100g/3½oz cream cheese

• 1 gelatine leaf, soaked in cold water, drained

For the carrot sorbet

• 750g/1lb 8oz carrots, peeled, finely sliced

• 225ml/8fl oz carrot juice

• 390g/13¾oz caster sugar

• 30g/1¼oz inverted sugar syrup

• 1 lemon, juice only

• 3 gelatine leaves, soaked in cold water, drained

For the carrot cake

• 50g/1¾oz ground ginger

• 250g/9oz plain wholemeal flour

• 1 tsp bicarbonate of soda

• ½tsp ground nutmeg

• ½ tsp salt

• 2 heaped tsp ground cinnamon

• 350g/12oz soft brown sugar

• 3 free-range eggs

• 55g/2oz soured cream

• 160g/5¾oz sunflower oil

• 300g/10½oz carrots, preferably organic, peeled and finely diced

For the pulled carrots

• 4 small baby carrots, preferably organic

• 350g/12oz caster sugar

• 200ml/7fl oz carrot juice

• 20g/¾oz glucose syrup

For the tuile

• 30g/1¼oz unsalted butter

• 450g/1lb ready-made white fondant icing

• 300g/10½oz glucose syrup

Description

Equipment: For This Recipe You Will Need A Sugar Thermometer And An Ice Cream Machine.

View Full Recipe