Carrot cake ice cream

Yes you read that correctly. This recipe is courtesy of the LA Times and David Lebovitz. And it's REALLY good! Lebovitz lives in Paris and I'm assuming he's the same guy who wrote "The Perfect Scoop" ice cream recipe book (as well as a few other food books). My carrots took longer to cook down than the 20 to 30 minutes specified in the recipe. Also, I substituted chopped up dried cranberries because I couldn't find currants and I had the cranberries. Aside from taking time to prep the mix-ins, this is a really easy recipe, and if you like cream cheese, it really is good.