ice cream (vanilla or vanilla-caramel flavour)
finely chopped nuts (cashew or almonds)
1In a pot, boil carrot and sweet potato for 15 to 20 minutes or until soft. Mash until smooth (or use blender), then set aside.
2In a bowl, beat three (3) egg yolks. Add condensed milk & caramel. Whisk until well-blended.
3In a saucepan, melt butter over low heat, add the egg-milk-caramel mixture and stir continuously for about 5 minutes.
4Add vanilla-caramel ice cream and stir constantly for another 5 minutes or until the ice cream is thoroughly melted.
5Sprinkle finely chopped nuts and mix thoroughly for 10 minutes or until the mixture begins to thicken.
6Add the carrot and sweet potato mash, then turn heat to medium and continue stirring for another 10 minutes.
7Splash thickened cream into the mixture and continue stirring until the mixture starts to hold together.
8Remove from heat and let it cool for about 5 minutes.
9Scoop 2 tsp of yema and form into balls.