Carrot Cake Ice Cream - pecan halves

Method

• Spiced pecans:.
• Heat the oven to 350 degrees.
• Toss the pecans with the butter.
• In a small bowl, whisk together the cinnamon, cloves, brown sugar and salt.
• Pour the mixture over the pecans and toss to coat completely.
• Spread the pecans on a baking sheet and cook for 12 minutes, gently stirring halfway during baking to candy the nuts.
• Remove the tray to a rack and cool the nuts completely.
• Once cool, coarsely chop the pecans.
• Set aside.
• Currants:.
• In a small saucepan, heat the currants and whiskey until boiling.
• Simmer until the currants have absorbed almost all of the liquid.
• Remove from heat and cover the pan.
• Set aside to cool completely.
• Candied carrots:.
• In a medium saucepan, combine the carrots, sugar, corn syrup and water.
• Bring to a low boil and cook until the syrup is reduced to about 2 tablespoons and the carrots are translucent and candied, 20 to 30 minutes.
• Keep an eye on the carrots during the last few minutes so they do not burn.
• Drain the carrots and set aside to cool.
• Ice cream base and assembly:.
• In the bowl of a stand mixer, or in a large bowl using a hand mixer, blend together the cream cheese, sour cream, sugar and lemon zest until smooth.
• Chill thoroughly.
• Freeze the base in an ice cream maker.
• After churning, gently fold in the spiced pecans, soaked currants and candied carrot cubes.
• Freeze until firm.