Black carrot presscake ice cream

Recipe

20 Feb

Written By R&D by Kim Wejendorp, with Nurdin Topham; words by Eliot Beeby, with Josh Evans

This is part of our series on upcycling fruit & veg by-products

Table of Contents

i. Introduction

Here we use our black carrot presscake base recipe to make a complex, slightly savoury ice cream.

ii. Recipe

Ingredients

224g black carrot presscake, made with water
90g cream (36% fat)
270g whole milk
60g egg yolks
60g sugar
2g salt

Method

Blend all the ingredients in a high-speed blender on full power for 1 minute until completely smooth.
Cook this mixture over a medium heat in a saucepan, stirring continuously until it reaches 70°C.
Once it reaches this temperature, immediately transfer the mixture to a bowl set over iced water and stir until it cools completely. This prevents the mixture from splitting.
Once cool, transfer the mixture to a Pacojet container and freeze at -18°C for at least 24 hours.
‘Pacotize’ the frozen mixture twice for an extra-smooth ice cream, then serve.¹

iii. Adaptations

This recipe can also be made using a ThermoMix by blending all the ingredients at full speed (setting 10) for 1 minute, then reducing the speed (setting 2.5) and using the integrated heating system to heat to 70°C. Use a separate temperature probe to double-check that the mixture reaches the desired temperature, as we have found that the built-in thermometer is not always accurate enough, then continue with step 3 onwards as usual.

If you don’t have a Pacojet, you can churn the mixture in a traditional ice cream machine, adjusting steps 4 and 5 as needed.

This ice cream can also be made using the base black carrot presscake recipe made with liquids other than water, such as coffee. You could also try making it with other types of blackened juice presscakes, or even experiment with adding other flavours, too.

Contributions & acknowledgements

Kim performed the original culinary R&D. Nurdin conducted further R&D on Kim’s recipe and documented the process with additional notes, which Eliot used to help write the article following further discussion with Kim. Josh contributed editorial feedback. Nurdin and Eliot photographed the final product in our food lab.

This recipe has roots in Kim’s previous work as Head of R&D at the former Amass Restaurant in Copenhagen. Thank you Amass for facilitating such trailblazing work in culinary upcycling and holistic sustainability!

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