Gajar halwa

To make the vanilla ice cream, halve the vanilla pods and scrape out the seeds. Keep the pods and seeds aside

In a clean saucepan, add the double cream, vanilla seeds and pods, and sugar and bring to a boil. Remove from the heat and set aside for 10 minutes

In a separate bowl, whisk the egg yolks until smooth, and add to the warm double cream, whisking constantly. Pass the mixture through a fine sieve, cool and churn in an ice-cream machine before transfering to a freezer container and freeze overnight

For the halwa, wash, peel and grate the carrots and set aside

Toast the cardamom for a couple of minutes and dry-grind along with a tablespoon of caster sugar and set aside

In a clean saucepan, heat the whole milk, bring to the boil and simmer over a gentle flame, stirring constantly

Add in the fine grated carrots and leave to simmer, stirring constantly, until all the milk has been absorbed

Now add the sugar, ghee, melon seeds, ground cardamom mixture and raisins and cook for a further 10 minutes over a gentle flame, stirring constantly so as to prevent it sticking to the bottom of the pan

Transfer the carrot fudge into serving bowls whilst still warm and garnish with flakes of pistachio and threads of saffron. Serve with a scoop of vanilla ice cream