Carrots are widely used in many cuisines, especially in the preparation of salads. Most carrot cultivars are about 88% water, 7% sugar, 1% protein, 1% fibre, 1% ash, a-nd 0.2% fat.The carrot gets its c-h-aracteristic a-nd bright orange colour from β-carotene, a-nd lesser amounts of α-carotene a-nd γ-carotene. α a-nd β-carotenes are partly metabolised into vitamin A in humans. We all know that, lack of vitamin A can cause poor vision, including night vision, a-nd this can be remedied by adding vitamin A to the diet. Carrots are also rich in antioxidants a-nd minerals.

Put the carrot into ice cream, Why not?

Now, we need 600g carrots, peeled a-nd diced, 300ml thickened cream, 120g sugar, a-nd 100ml orange juice.

Let us begin!

1. Cook the carrots in a pot of simmering water until tender (about 20 minutes), then drain a-nd leave to cool. Heat the sugar a-nd 300 millilitres of water in a small pan while stirring, a-nd boil for two minutes, then leave to cool.

2. In a blender, whiz the cooled carrots a-nd syrup to a smooth puree. Add the cream a-nd orange juice a-nd whiz until smooth.

3. Churn in an ice cream machine according to the manufacturer s instructions until frozen (usually about 20 minutes), or freeze in a shallow container a-nd use a strong fork to break up any crystals, once an hour for three hours. Store in the freezer, a-nd transfer to the fridge for 10 minutes to soften slightly, before serving.

Smooth, creamy, irresistible ice cream. Yummy!