kerravonsen | Sooorrrrrbet

My first venture into vegetable-based ice-confection!

Experiment #45: Carrot-Ginger sorbet
Recipe:
* 4 carrots
* 2-4 T grated ginger
* 2 cups hot water
* 4 T Erythritol
* 2 T Xylitol (or was it 3?)
* 1 t Xanthan gum
* 3 T Splenda granular
* 1 T ~~honeydew honey~~ Beechwood honeydew (or other strongly-flavoured honey)
* 1/2 t nutmeg
* 1 t cinnamon
Chop up carrots, put in top half of double-boiler. Put water and ginger in bottom half of double-boiler. Bring to boil; let simmer for 15 mins. Put carrots in bowl (or jug); strain out the ginger from the water, keeping the water. Pour in enough of the ginger-water to cover the carrots. Let cool down for 10-20 mins. Puree the carrot-water mixture. Add Erythritol, Xylitol, gum; Splenda to taste, honey, nutmeg, cinnamon: mix. Put in fridge to cool more. Mix in ice-cream machine.
Result: Texture is ice-crumbly, rather than creamy, as this is a sorbet rather than ice-cream. Taste is mmmmm; spicy-sweet, reminiscent of pumpkin pie (though carrot rather than pumpkin).
Lessons: Nice taste, need to figure out how to make it creamy; if I add powdered milk it may dilute the flavour too much; I wonder if inulin would help, or making it a gelato by adding gelatine.