Roasted carrot buttermilk ice cream sundaes with brandied ginger butterscotch and honey lemon walnuts

One of my last jobs involved creating new ice creams weekly for an ice cream/sorbet trio that was on the bistro's menu. Since then the only times I've gotten the machine back out was first to impress this jerk I dated, and now to get myself back in the game. One of the problems I have with baking at home is I'm compelled to bake far more than I'm willing to eat, the result of which is a full-ass freezer rather than a full ass (bloops, too late). Also, you have to have friends to take it off your hands, friends who don't do that "Oh, you're trying to make me fat!" bullshit. These are easy to come by if you choose wisely and throw the food at their car as they drive away.

Roasted carrot buttermilk ice cream

2 large carrots, peeled

2 Tbsp vegetable oil

6 egg yolks

1/2 cup light brown sugar

3/4 cup heavy cream

1 1/2 cup cold low-fat buttermilk

Pinch kosher salt

Preheat the oven to 350F.

Cut the carrots into 2-inch pieces and place on a light-colored cooking sheet. Sprinkle on the oil and salt, and toss to coat. Put the carrots in the oven, uncovered, and allow them to roast for 30 minutes, or until the tops have turned a nice deep golden brown. Remove from the oven and allow to cool.

Place the heavy cream in a saucepan over medium-low heat and bring it up to a simmer. Meanwhile, crack the egg yolks in a mixing bowl with the brown sugar, and whisk until smooth. Set aside the whites for future use.

With one hand, add the cream in a slow, steady stream as you whisk with the other. Once you've incorporated all the cream, put the mixture back in the saucepan over the stovetop.

Continue whisking steadily until the custard becomes thick and coats the back of a spoon. Set aside to cool.

Place the prepared custard in a blender with the cooled carrots, and blend until coarse. Add the buttermilk and blend until completely smooth.

Churn in an ice cream machine according to manufacturer's instructions.

Freeze the ice cream in an airtight canister for at least two hours before serving.

Brandied ginger butterscotch

1 stick unsalted butter

1 1/4 cup light brown sugar

1 tsp kosher salt

1 cup heavy cream, room temperature

1 Tbsp brandy

1 inch gingerroot, grated

Melt butter in a saucepan over medium heat.

Add brown sugar and salt and bring to a boil. Boil for 3 minutes.

Pour in the cream and bring to a second boil. Boil for 5 minutes.

Add brandy and grated ginger.

Honey lemon walnuts

1 cup honey

1 cup water

3/4 cup chopped walnuts

1 lemon, zest and juice

Bring honey and water to a boil over medium heat. Add walnuts.

Boil until the walnuts begin to stick together, and turn off the heat. Mix in lemon juice and zest.

Assemble the sundae, top with butterscotch, and sprinkle on walnuts. Nom.