The Odd Fork created another unusual ice cream! It was about time since April is considered to be the first month of Spring, so what's better than a creamy, rich parfait? The combination of carrot with orange and ginger flavor is definitely a successful one!

For the carrot - ginger jam:

- 4 big carrots and a smaller one

- a lemon, zested and juiced

- 2 small oranges, zested and juiced

- a small piece of fresh ginger, peeled and grated

- a whole star anise

- granulated sugar

For the ice cream:

- 500 ml milk cream, full-fat (35%), cold from the refrigerator

- a can of sweetened condensed milk (397 g)

- 380 g of the above carrot - ginger jam

- 1/4 cup of orange liqueur

- 1 tsp orange extract

- 1/4 tsp ground ginger

- 1/3 cup candied ginger finely chopped

Start with the carrot - ginger jam, as it should be totally cooled to use in the ice cream. Wash, peel and coarsely grate the carrots. Place in a bowl the grated carrots, orange and lemon zest and juices, ginger and anise and measure the mixture. If for example carrot mixture is 200 g, then you should add 150 g of sugar (not the same weigh, but the 3/4 of it). Boil carrot mixture and sugar for about 15 to 20 minutes or until most of the liquids evaporate and jam thickens. Set aside and let cool.

For the ice cream, add in the bowl of your mixer the cream and whisk on high speed until it resembles strained yogurt. Remove the bowl from mixer and by mixing softly with a spatula, add remaining ingredients and incorporate everything in a nice, thick and smooth cream. Empty this cream into a container suitable for the freezer, cover it and freeze for at least 6 hours or overnight before serving. 

On the next day, scoop ice cream into an ice cream bowl and enjoy! You can substitute candied ginger with ground nuts of choice or coarsely ground ginger cookies.