(Ari) - Hi, I'm Ari.
Most people throw their carrot tops away.
"I like your haircut,"
"I like your haircut, too."
but today I'm going to be making ice cream with them.
(Chewing)
Now we're going to cut off the carrot tops and yes,
you can eat carrot tops.
There's been some talk about how they're poisonous,
but that's not true.
I'm going to roast these up later.
The first thing I'm going to do is make a carrot top sugar.
So I'm adding two thirds cup of sugar. Oh,
it's getting everywhere , oh, oh
well that's okay.
Now I'm going to add all my carrot tops in there too
go get it in there.
And I'm going to squeeze some lemon in there.
Now we're going to blend them up.
Mush.
Carrot tops have six times more Vitamin C than the
carrot itself. And it's full of potassium and calcium.
I'm going to make a French style ice cream.
Don't put it too hot.
I'm going to start with about one and a half cups of coconut
cream and then a cup of coconut milk.
And now I'm going to add my beautiful carrot top sugar.
I've made carrot top pesto
and I've made carrot top chimi tray,
but I've never made ice cream and I'm very excited.
Now I'm going to add some salt.
I'm going to take this off the heat.
I have four egg yolks. I'm just going to mush them up.
Now I'm going to add a third of this mixture to the yolks
while stirring constantly.
And this is so the yolkys don't cook too much.
Now I'm going to add this back in.
I'm going to turn the heat back on.
I'm just going to stir this up until
the custard starts to form.
So French style ice cream uses dairy of eggs.
And I subbed out the dairy for coconut stuff,
but I kept the eggs because I like eggs.
And I think it's better to do a little bit of changes
rather than nothing.
We don't want this to boil.
We want to go low and slow.
You'll know it's ready when it coats the back of your spoon
and you can go like this now.
Now were in the fridge. and we're going to let our mixture
for four hours or overnight is better.
We're going to do the two bowl method. Put some ice in here,
and I'm going to add some salt.
This lowers the freezing temperature.
I don't know why, it's science.
Now we're going to put this in here, get it nice and cozy.
We're going to whisk this on the lowest setting for 10
minutes and if any starts to stick to the sides.
You can just do a little scrappy.
It's as fluffy and cold as I think it's going to get, now
we're in the freezer and we're going to put the whole kit
and caboodle, both bowls in for one hour.
It's been an hour or so. Time to drill whisks some
more. Some of the sides kind of got stuck.
So I'm going to scrape off the sides.
That's starting to look like something.
Okay, it's on its way to becoming some cold cream.
I'm going to transfer this into a little container and then
I'm going to leave it in the freezer for another 24 hours.
I don't want to wait 24 hours. So I'ma transport
my finished ice cream from the future.
Here it is.
I'm so excited to try this.
I love ice cream.
Ooh that's scoping so nicely. In the banana video
when I first made the frosting, I messed it up.
So I made caramel with it.
(Man) - Oh, because words cannot describe how good this is.
(Ari) - I think it tastes like macha or
marijuana. Its really nicely sweet. It's not too sweet.
I really like it. I tried to do this zero waste.
So this is my recycling.
This is my compost. And this is the trash from the carrots.
Also, has anyone else made carrot top ice cream?
Did I invent this?
(Piano Music)