Recipe courtesy of Jessica Emin

Ingredients:

• 1 Tbsp (15 ml) salted butter
• 1 cup (250 ml) carrot, grated
• 14 oz (396 g) sweetened condensed milk
• 2 cups (500 ml) whipping cream, whipped to form peaks
• 1/4 tsp (1 ml) tsp cinnamon
• 1/8 tsp (0.5 ml) nutmeg
• 3.75 oz (100 g) pecan halves
• 1 cinnamon stick
• 1 vanilla bean
• 6 waffle cones

Directions:

1. In mixing bowl, fold condensed milk into whipped cream until thoroughly mixed. Refrigerate.
2. In frying pan, melt butter on low to medium heat, then add grated carrots, stirring occasionally.
3. Cut vanilla bean lengthwise, and scrape the bean paste from the pods with your fingernail, then add the paste to the ice cream base. Take the remaining pods and add them to the simmering carrots, along with a cinnamon stick, to infuse.
4. Cook and stir until carrot pieces are soft, then remove cinnamon stick and vanilla bean pod and discard.
5. While the carrots cool, add powdered cinnamon, nutmeg and pecan halves to the ice cream base and mix thoroughly. Refrigerate.
6. Once the carrot is completely cooled, fold into the ice cream base.
7. Transfer ice cream to a tin or glass loaf pan and press cling wrap to the surface of the ice cream and the dish to prevent ice crystals.
8. Place ice cream in the freezer and refrigerate for at least 6 hours before serving. Serve in waffle cones.