I love [carrot cake]. (In fact, [things that nobody hates|everyone loves carrot cake].) I love [ice cream]. Of all the many [sahara|desserts] in the world, these are my favorites. "Surely," I thought, "there must be some way to combine them."

You'll [ingredients|need]:

4 [eggs]
2 cups [whole milk]
1 cup white [sugar]
4 cups heavy [cream]
8 ounces (one package) [cream cheese]
1 tsp [vanilla]
1 cup grated [carrot]
1/2 cup [raisin|raisins]
1 cup [brown sugar]
1/4 cup [butter]

Beat the eggs. Mix in the white sugar and milk. Heat over a low flame, stirring constantly, until thickened (about ten minutes).

When the mixture has cooled, add the heavy cream, cream cheese, and vanilla, and beat thoroughly. More air is better.

In a separate pan, combine butter, brown sugar, carrots, and raisins, and heat until [gooey]. Grate the carrot finely, but then again, not too finely. Proper carrot cake is a little [stringy] — that's part of its charm. You want the ice cream to preserve that quality.

Mix everything together, and [chill] it overnight. Dump it in your [ice cream maker]. (If you're short on these, see [Tem42]'s excellent [ice cream] writeup for do-it-yourself instructions involving [ice], a [coffee can], and some [duct tape]. Or get some [liquid nitrogen ice cream|liquid nitrogen].) After a bit of [hard], honest [churn|churning], you'll have yourself some carrot cake ice cream.

Not carrot cake with ice cream. Not ice cream with bits of carrot cake in it. Carrot cake ice cream. It tastes just like you'd expect.

Carrot cake ice cream (thing)