Koenig, Glenn ¿¿ ¿ LOS ANGELES, CA ¿ FEBRUARY 26, 2009. Carrot cake ice cream masterpiece as photographed on February 26, 2009 at the Los Angeles Times test kitchen. (Glenn Koenig/ Los Angeles Times) (Glenn Koenig / Los Angeles Times / February 26, 2009)


Carrot cake ice cream

Total time: 1 hour, plus chilling and freezing time

Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, please share it with us: Click here to upload pictures of the finished dish.

Servings: Makes 1 quart

Spiced pecans

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

1. Heat the oven to 350 degrees. Toss the pecans with the butter.

2. In a small bowl, whisk together the cinnamon, cloves, brown sugar and salt. Pour the mixture over the pecans and toss to coat completely.

3. 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.


1/4 cup dried currants

2 tablespoons whiskey

1. 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.