Ingredients

• 4 carrots
• 2-4 T grated ginger root
• 2 cups hot water
• 4 T Erythritol
• 2 T Xylitol (or was it 3?)
• 1 t Xanthan gum
• 3 T Splenda granular
• 1 T Beechwood honeydew (or other strongly-flavoured honey)
• 1/2 t nutmeg
• 1 t cinnamon

Equipment

• double-boiler
• stick blender or blender
• ice cream maker

Instructions

1. Chop up carrots, put in top half of double-boiler.
2. Put water and ginger in bottom half of double-boiler.
3. Bring to boil; let simmer for 15 mins.
4. Put carrots in bowl.
5. Strain out the ginger from the water, keeping the water.
6. Into the bowl, pour in enough of the ginger-water to cover the carrots.
7. Let cool down for 10-20 mins.
8. Puree the carrot-water mixture.
9. Add Erythritol, Xylitol, gum; Splenda to taste, honey, nutmeg, cinnamon: mix.
10. Put in fridge to cool more.
11. Mix in ice-cream machine.