41. Frozen Carrots: Ice cream

• 125 ml (½ cup) carrot purée
• 125 ml (½

Combine the purée, cream, and vanilla in a saucepan over high heat. Bring the mixture close to a boil. While the liquid is heating whisk the sugar and egg together in a bowl until lightened. When the liquids are hot, slowly whisk them into the sugar-egg mixture. When combined and smooth, return the mixture to the saucepan. Stirring continuously, heat the mixture over medium heat until it begins