1/2 cup white sugar
3 tablespoons milk
2 tablespoons butter
1 teaspoon vanilla extract
1 1/2 cups chopped carrots
1 (1 ounce) package instant vanilla pudding mix
1 egg, beaten
1 egg, lightly beaten
1 bulb food processor or blender
2 cups cold water
1 (4 ounce) can crushed pineapple with juice
2 tablespoons rum
1 pint vanilla frozen yogurt
In a large saucepan, combine sugar, milk, butter, and vinegar. Bring to a slow boil, stirring constantly. Remove from heat. Add carrots and vanilla; simmer until carrots are softened, about 15 minutes. Pour into 1 1 1/2 quart jars or containers. Freeze as needed. Roll into cubes and place in plastic wrap with juice in the center. Chill; refrigerate until use.