Source: shop.nemox.com

Presentation
An original vegetable-based ice cream made with carrots, sugar, cream, and lemon.

Ingredients

• 250 g of sugar
• 1.3 kg of tender carrots
• 1 lemon
• 4 dl of heavy cream

Preparation

1. Peel and wash the carrots.
2. Transfer them to a juicer.
3. Put the carrot juice into a saucepan and dilute it with a deciliter of water.
4. Prepare a syrup by heating everything on low heat, adding sugar and lemon juice.
5. Cook for 5 minutes, avoiding boiling.
6. Remove from heat and let it cool slightly.
7. At this point, add the cream, mix well, and refrigerate the mixture to cool it further.
8. Then, pour the mixture into the ice cream maker and churn for about 30 minutes until the desired consistency is achieved.
9. Serve the carrot ice cream, optionally garnished with meringue crumbs and dark chocolate shavings.

Allergens

• Carrots: possible individual intolerance
• Cream: contains lactose and milk proteins
• Lemon: intolerance to lemon or possible cross-reaction with grass pollen allergy

Notes

• Sugar: should be avoided for children with potentially ongoing processes (possible presence of cancer cells).
  It can be replaced with a sweetener (e.g., stevia or erythritol) or a fruit concentrate (e.g., date or quince).
• Can be made vegan with plant-based cream, and a sweetener can replace the sugar.

Safety / Intended Use
– Recommended for Anorexia, Mucositis, Xerostomia (dry mouth), Dysphagia.
– Do not administer in case of Diarrhea.
– Product should be prepared following strict hygiene conditions.
– When intended for children, reduce the size of the ingredients, making them homogeneous.