Inspired by a classic Indian dessert this heavenly ice-cream is a delicate shade or coral orange.  The flavours of carrot, almond and pistachio are tantalizingly on the edge of consciousness keeping everyone guessing as to its ingredients and their spoons reaching in for more.

Carrot Halwa Ice Cream

Makes 700mls – best made no more than 24 hours in advance

Carrot base:

50g butter

300g coarsely grated carrot,

200ml full fat or gold top milk

50g caster sugar

3 cardamom pods, lightly crushed and husks removed

 Custard:

200ml gold top or full fat milk

300ml double cream

2 cardamom pods, bruised

1 tablespoon pistachios

1 tablespoon whole almonds with skins

4 egg yolks

50g caster sugar

Method:

 Carrot base:

Melt the butter into a high sided frying pan that has a tight fitting lid over a moderate heat.  Add the grated carrots stirring well to coat them with the melted butter. Put the lid onto the pan and cook the carrot gently for ten minutes until they are wilted and soft.

Stir in the sugar and the milk and then simmer the carrots without the lid for a further 15-20 minutes or until the milk is evaporated and the mixture syrupy.  Remove the pan from the heat and tip the contents into a large mixing bowl.

Custard:

The custard can be prepared while the carrots are cooking.

Put the milk and cream into a pan. Roughly chop the nuts or bruise well in a mortar and put them along with the lightly crushed cardamom pods in with the milk and the cream.  Over a moderate heat bring to scalding point and then remove the pan from the heat and set aside for 20 minutes to allow the flavours to infuse.

Put the egg yolk into a large heat proof mixing bowl with the sugar and blend with a wooden spoon until the yolks are pale.  Bring the infused milk and nuts back to scalding point and pour over the egg yolks stirring well.  Once blended, tip the custard back into the pan returning it to a low heat. Stir constantly but gently until the custard thickens enough to coat the back of the wooden spoon.

Strain the custard over the cooked carrots and discard the nuts.  Puree the carrots and custard until smoot. Pour the carrot custard into a clean bowl, cover with cling film, cool and then refrigerate for a few hours or preferably overnight.  Churn the carrot custard in an ice cream make. Spoon into an appropriate freezer container and freeze for a couple of hours before serving.