Whip the full cream until stiff.
Scrape out the vanilla stalk and add to the sugar (1) and egg yolks warm and then cooled whip until creamy.
Soften the carrot slices in a sugar syrup (prepared from the water as well as the sugar (2)), remove and crush. Soften the fine carrot cubes in sugar water.
Mix egg yolk mixture and carrot puree. Stir in fine carrot cubes. Stir in whipped cream and mix well. Pour everything into a baking dish or portion molds and freeze for 24 hours.
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