Carrot & Cayenne Veracruz Orange White Chocolate Gelato

This is not your average scoop. Homemade gelato that’s smooth, spiced, and totally sublime.

Josiane of @kosykandy spins classic carrot into something spectacular — churning it into a creamy gelato laced with the citrus pop and gentle heat of jcoco’s Veracruz Orange White Chocolate. Cayenne adds a bold little kick, while the carrot brings natural sweetness and earthy depth.

Homemade Orange Gelato with Carrots

Carrot & Cayenne Veracruz Orange White Chocolate Gelato

Ingredients

  • 2 medium carrots (276g) (peeled)
  • 336g of cold 3.25% milk 
  • 1/2 teaspoon of pure vanilla extract
  • 176g of cold 35% m.f. whipping cream 
  • 85g of jcoco Cayenne Veracruz orange white chocolate (chopped)
  • 252g of cold, sweetened condensed milk

orange white chocolate gelato with carrot

How To Make This Homemade Gelato

1. Boil the carrots until they’re fork tender. Let them cool down until they’re warm.

2. Add the carrots & milk to a blender & press the purée option.

3. Transfer this purée to a medium-sized bowl.

4. Melt the chocolate using the Bain-Marie method or a microwave in 30-second intervals, mixing the chocolate in between each interval.

5. Transfer the melted chocolate to the bowl with the purée. Whisk until combined.

6. Add the cream & condensed milk, then whisk until combined.

7. Follow the instructions of your ice cream maker. I churned it for 30 minutes using the gelato option of my Cuisinart 2Qt ice cream maker.

8. Transfer the gelato to an airtight container & cover the container with its lid.

9. Store it in the freezer. It will take 3-6 hours to set depending on your freezer.

10. Serve yourself some gelato. Enjoy!

Taste jcoco

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