ROASTED CARROT ICE CREAM WITH HAZELNUT SESAME SEED CRUMBLE

Serves: 12 (makes 1 1/2 quarts; 1 1/2 L)

We found that honey used to coat the roasting carrots tended to burn and create a charred taste that does not translate well to ice cream, so watch them closely in the oven and avoid that scorching.

Make ahead: The ice cream base needs to be refrigerated overnight. The churned ice cream needs to firm up in the freezer for at least 3 hours, and will keep for 1 to 2 months. The crumble will keep for up to 2 weeks in a sealed container.

For the ice cream:

12 medium carrots (about 1 lb/454 g), scrubbed well 2 tbsp (30 mL) olive oil

1/4 cup (60 mL) honey

4 large egg yolks

4 cups (1 L) heavy cream 3/4 cup (180 mL) granulated sugar

1 vanilla bean, seeds scraped and pod reserved Peruvian pink salt, for garnish (optional)

For the crumble:

1/2 cup (125 mL) granulated sugar

1/2 cup (125 mL) packed light brown sugar

2 tbsp (30 mL) unsalted butter 1/2 cup (125 mL) water

1/2 cup (125 mL) chopped, unsalted skinned hazelnuts 1 cup (250 mL) white sesame seeds

For the ice cream:

1. Preheat the oven to 400 F (205 C). Line a baking sheet with parchment paper.

2. Toss the carrots with the oil and 1 tbsp (15 mL) of the honey.

3. Arrange them in a single layer on the prepared baking sheet. Roast (middle rack) for 20 to 35 minutes, turning once halfway through, until tender and just starting to caramelize (see headnote).

4. Let cool, then transfer to a food processor and purée until smooth. The yield is 1 cup (250 mL).

5. Whisk the egg yolks in a medium bowl, until smooth.

6. Combine 3 cups (750 mL) of the heavy cream, the sugar, vanilla bean pod and seeds, and the remaining 3 tbsp (45 mL) of honey in a medium saucepan over medium-low heat.

7. Whisk in the carrot purée until completely incorporated. Cook, whisking, until the mixture reaches 130 F (55 C), then remove the pan from the heat.

8. While whisking, slowly drizzle about one-quarter of the creamcarrot mixture into the egg yolks (to temper it), then pour it all back into the pan and stir with a wooden spoon to combine.

9. Cook over medium-low heat, stirring continuously, until the mixture reaches 170-175 F (75-80 C). Do not go above this range or the egg yolks may scramble.

10. Immediately remove from the heat and stir in the remaining 1 cup (250 mL) of cream. Strain the mixture through a fine-mesh strainer into a glass container, cover and refrigerate overnight. Discard the solids.

11. Churn the chilled ice cream base in an ice cream maker according to the manufacturer’s directions. Scrape the ice cream into a jar or pan, cover with a piece of plastic wrap or parchment paper pressed directly to the surface of the ice cream, and freeze until firm, about 3 hours.

12. For the crumble: Preheat the oven to 350 F (175 C). Line a rimmed baking sheet with parchment paper.

13. Combine both sugars, the butter and water in a small saucepan over medium heat. Cook, stirring continuously, until the sugars have dissolved and the mixture is bubbling. Stir in the nuts and sesame seeds, then remove from the heat and pour onto the baking sheet.

14. Use a spatula to spread the nuts and seeds into an even layer. Bake (middle rack) for about 13 minutes, until the syrup has set and is lightly golden. Let cool completely. Even though the cooled slab may still be pliable, break it into pieces and transfer to a food processor; pulse to a coarse-crumb consistency.

15. To serve, scoop the ice cream into bowls and top with a sprinkling of the crumble and pink salt, if using.