Grind the carrots, add the vanilla sugar.
Beat the yolks with the honey until creamy, mix with the puree.
Whip cream until stiff, mix exactly with the quantity. Whip egg whites until stiff, fold into the mixture exactly.
Pour into a mold and freeze for 4 to 6 hours. Refrigerate about 1/2 hour before serving.
Note: can also be served unfrozen as a cream.
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