2 large carrots
10 whole almonds
4 dried cherries
1 cup+2 table spoons whole milk
1/4 cup fresh cream
2 tablespoons custard powder
1/2 cup sugar
Vanilla bean scrapped for flavor
1.Wash and peel the carrots.Cut in to large chunks and pressure cook up to 4 whistles.Blanch and peel the almonds.Grind the carrots to a smooth paste along with almonds,
2.In a wide sauce pan bring the milk to a boil with sugar.After one boil,lower the flame,add fresh cream and stir until smooth.Add the custard powder to 2 table spoons milk and mix without any lumps.Add this to the boiling milk and continue to cook.
3.After about 5 minutes add the ground carrot almonds paste and stir well.Continue to cook for 5 more minutes and remove from heat.Crush the cherries and add,refrigerate for up to 4 hours and serve.
1.This should be of consistency between kheer and ice cream.
2.Substitute any nuts of your choice.
3.This makes an excellent base for ice cream.Just whip the whole mixture,refrigerate for 4 hours,whip again and freeze again.
Linking this to Sweet celebration where Shruthi is celebrating her 3rd blog anniversary