Cream Cheese Ice Cream
Bring the milk and cream to low heat on the stove. Allow to just start a very low simmer. Meanwhile whisk 4 egg yolks, ¼ c. cane sugar, ¼ c. brown sugar and a pinch of salt with the Electrolux Masterpiece Collection immersion blender with whisk attachment until the mixture is very light in color and fully incorporated.
Slowly temper in very small batches of the hot cream and milk into the egg base, whisking constantly on low speed. Add ½ tsp. cinnamon, ½ tsp. nutmeg and the cream cheese and mix until fully incorporated.
Bring the contents of the custard base to a double boiler and whisk constantly on medium low heat. Continue whisking until the base thickens to napé just coating the back of the spoon.
Shift the custard base to chill in an ice bath. Once cool, transfer to an ice cream churn and churn to the desired consistency based on manufacturer's recommendations. Immediately place the ice cream into the freezer.
Carrot Cake Freezer Cookies
Preheat oven to 350°F.
In a large bowl grate the carrots with a fine box grater.
Combine flour, 1 c. sugar, 1 tsp. baking soda, 1 tsp. cinnamon, 1 tsp. nutmeg, ½ tsp. salt, 2 eggs and ¾ c. vegetable oil with the carrots. Mix these ingredients with the Electrolux Masterpiece Collection immersion blender whisk attachment until well incorporated.
Distribute twenty-four ¾ oz. scoops (1 tbsp.) of the batter onto greased sheet trays or silicon mats. These ingredients will spread so be sure to leave plenty of room and use multiple sheet trays if needed. Bake for approximately 20 minutes or until the “cookies” are a rich brown color.
Allow to cool, remove from tray and freeze.
Start with one inverted cookie and scoop a generous amount of ice cream onto the cookie and distribute evenly. Place another cookie on top and place sandwich back in the freezer until ready to serve.
Repeat until ingredients are depleted. Store the cookies frozen and individually wrapped in parchment paper.