1. Cook the carrots in a pot of simmering water until tender (about 20 minutes), then drain and leave to cool. Heat the sugar and 300 millilitres of water in a small pan while stirring, and boil for two minutes, then leave to cool.

2. In a blender, whiz the cooled carrots and syrup to a smooth puree. Add the cream and orange juice and whiz until smooth.

3. Churn in an ice-cream maker according to the manufacturer's instructions until frozen (usually about 20 minutes), or freeze in a shallow container and use a strong fork to break up any crystals, once an hour for three hours. Store in the freezer, and transfer to the fridge for 10 minutes to soften slightly, before serving.