Carrot cake ice cream sandwiches with cream cheese semifreddo
Binging with Babish · ♥ 133.7K likes · 4.3M views · 10 min video
Read about cream cheese in the BrightCulinary Book
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Ingredients
Method
Techniques
- 2 cup carrots
Peel and finely grate the carrots, then press them between paper towels to remove as much moisture as possible.
- 1¾ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tsp cinnamon
- 1 tsp ground ginger
- ½ tsp nutmeg
- ¼ tsp ground cloves
- ¾ tsp kosher salt
- 1¼ cup brown sugar
- ½ cup white sugar
Whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt together until homogenous.
- 3 whole eggs
- ¾ cup vegetable oil
- 1 tsp vanilla extract
Whisk the brown and white sugar, eggs, vegetable oil and vanilla smooth in a larger bowl.
- chocolate chips
Whisk in the dried carrots, then add the dry ingredients and fold gently until no dry streaks remain.
Oil a large rimmed baking sheet, press parchment paper into it, spread the batter smooth with an offset spatula.
Invert onto a cooling rack and again onto another so it cools sitting on the parchment; cool completely, cut in half, wrap and freeze at least six hours.
- 1 cup heavy cream
Beat the heavy cream to stiff peaks and set aside.
- 5 whole egg yolks
- 1 tsp vanilla extract
- ½ cup sugar
Whisk the egg yolks, vanilla and sugar smooth in a heatproof bowl.
Set the bowl over a small saucepan with one inch of simmering water as a double boiler and beat constantly 3 to 5 minutes until lighter and doubled in volume.
- 7 oz cream cheese
Whisk off heat a couple of minutes back to room temperature, then transfer to a stand mixer with the cream cheese cubes and whip on medium high about five minutes until smooth.
Line the mould with plastic wrap, fill with the custard, smooth, wrap tightly and freeze overnight until firm.
Trim the cakes to the mould, layer cake, semifreddo, cake, wrap and freeze another hour or two.