Carrot Cake Ice Cream

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Los Angeles Times


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1 (8-ounce) package cream cheese

1 1/2 cups sour cream (regular or low-fat)

2/3 cup sugar

1 teaspoon chopped lemon zest

Spiced pecans


Candied carrots

2 cups finely diced carrots

2 tablespoons light corn syrup

2 cups water

1/4 cup dried currants

2 tablespoons whiskey

1 cup pecan halves

1 tablespoon butter, melted

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

2 tablespoons dark brown sugar

1/8 teaspoon salt

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