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