Here’s a gluten-free ice cream from Epicurious member Lorelei Lee of Philadelphia, complete with the taste of carrot cake. A cooling treat, this dish is perfect for a sunny day. Cream cheese, sugar, and milk provide the backbone for the simple dish, while cinnamon, ginger, nutmeg, and shredded carrot give it that carrot cake feel. Like most homemade ice creams, this dessert should be eaten within a few days.

　　

Ingredients

Makes about 1 quart

　　1 3/4 cups whole milk

　　3/4 cup sugar

　　1/2 teaspoon ground cinnamon

　　1/2 teaspoon ground ginger

　　1/8 teaspoon ground nutmeg

　　1 (8-ounce) package cream cheese, at room temperature

　　1/4 teaspoon pure vanilla extract

　　1 1/2 teaspoons lemon juice

　　1 medium carrot, coarsely grated (about 1/2 cup)

　　1/8 teaspoon kosher salt

　　Special equipment: 1-quart ice-cream maker

　　

Step 1

In a medium pot over moderate heat, combine 1/2 cup milk with the sugar, cinnamon, ginger, and nutmeg and simmer until the sugar dissolves.

　　

Step 2

In a medium bowl, whisk the cream cheese until smooth. Add the warm milk mixture and whisk until the cream cheese melts and the mixture is smooth. Whisk in the vanilla, lemon juice, carrots, and salt. Cover and chill the ice cream base until cold, at least 6 hours or overnight.

　　

Step 3

Process the base in an ice cream machine according to the manufacturer’s instructions, then transfer to an airtight container and freeze until hard, about 3 hours.

　　The Epicurious Cookbook