Ingredients

• 200 gm - carrots
• 1/2 liter milk
• 1/2 cup - cashew nut powder
• 2 tbsp - Ragi malt
• 1 tsp, optional - milk Masala
• 1/2 cup or to taste - sugar
• 1 cup - thick fresh cream

How to Make Carrot Ice cream

• Peel and grate the carrots. Cook them till soft in 1 cup of milk. Cool and blend in a mixer.
• Boil the remaining milk. Add cashew powder and sugar. Simmer for 2-3 minutes. Add Ragi malt and milk Masala. Add to carrot mixture (add gelatin if using).
• Chill in the refrigerator overnight. Next day, beat the mixture till frothy. Place in a flat aluminium container in the freezer. When 1/2 frozen, beat till fluffy and return to freezer. Freeze till firm. During this time, stir with fork a couple of times. When frozen, transfer to a freezer container with lid and store in the freezer. If frozen too hard, soften in refrigerator before serving.