Boil raisins and cinnamon powder with a little water, and control to dry after boiling.

Slice carrot, add a little oil, stir-fry until soft, and let it cool.

Beat the egg yolk with sugar until the color is white, heat the milk slightly and stir it evenly, then sieve it, reheat it with low fire to form an egg-milk paste, and let it cool.

Pour carrots and custard into a blender and break them.

Beat 9% whipped cream, add chopped almonds and air-cooled carrot custard, stir well and freeze.

Take it out after one hour, beat it with electric egg beater for a while and then freeze it. This process is repeated 3~4 times. The more times you stir, the more delicate the ice cream will be.