Kosovan Carrot Ice Cream (Havij Akullore)

Ingredients

In this Kosovan adaptation of Havij bastani, the traditional Iranian carrot ice cream, we incorporate the flavors and ingredients commonly found in Kosovan cuisine. While the original recipe uses saffron and rosewater for flavoring, we replace them with local Kosovan spices and ingredients to create a distinct taste. Additionally, we adjust the sweetness level to suit the Kosovan palate. We alse have the original recipe for Havij bastani, so you can check it out.

• 500g (1.1 lb) carrots, peeled and chopped 500g (1.1 lb) carrots, peeled and chopped
• 500ml (2 cups) whole milk 500ml (2 cups) whole milk
• 250ml (1 cup) heavy cream 250ml (1 cup) heavy cream
• 150g (3/4 cup) granulated sugar 150g (3/4 cup) granulated sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon vanilla extract 1/4 teaspoon vanilla extract
• Chopped pistachios, for garnish (optional) Chopped pistachios, for garnish (optional)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 11g
• Carbohydrates (total, sugars): 38g, 32g
• Protein: 4g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a large saucepan, bring the chopped carrots and milk to a boil. Reduce heat to low and simmer until the carrots are tender, about 15-20 minutes.
2. 2.
   Remove the saucepan from heat and let the mixture cool slightly. Transfer the mixture to a blender or food processor and blend until smooth.
3. 3.
   Return the carrot puree to the saucepan and add the heavy cream, sugar, cinnamon, cardamom, nutmeg, and vanilla extract. Stir well to combine.
4. 4.
   Place the saucepan back on low heat and cook the mixture, stirring constantly, until it thickens slightly, about 5 minutes. Remove from heat and let it cool completely.
5. 5.
   Once cooled, transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions.
6. 6.
   Once the ice cream reaches a soft-serve consistency, transfer it to a lidded container and freeze for at least 4 hours or until firm.
7. 7.
   Serve the Kosovan Carrot Ice Cream in bowls or cones, garnished with chopped pistachios if desired.

Treat your ingredients with care...

• Carrots — Make sure to peel and chop the carrots into small pieces for quicker cooking and easier blending.

Tips & Tricks

• For a creamier texture, you can strain the carrot puree before adding the remaining ingredients.
• Adjust the sweetness by adding more or less sugar according to your preference.
• Experiment with different spices such as cloves or ginger to add a unique twist to the ice cream.
• Serve the ice cream with a drizzle of honey or a sprinkle of cinnamon for extra flavor.
• If you don't have an ice cream maker, you can pour the mixture into a shallow dish and freeze it, stirring every 30 minutes until it reaches the desired consistency.

Serving advice

Serve the Kosovan Carrot Ice Cream in bowls or cones. For an extra touch, garnish with chopped pistachios or a sprinkle of cinnamon.

Presentation advice

To enhance the presentation, scoop the ice cream into individual bowls or glasses and top with a carrot curl or a dusting of cinnamon. Serve with a side of fresh carrot slices for a visually appealing dessert.