In a cooker put one beetroot boil for two whistles. Cool it down and make a puree in a mixer.

In a karahi put the puree add half cup sugar stir. Cook until it thickens. Switch off the flame.

In a pan boil one cup milk. In a bowl mix cornflour with little milk then add it to milk. Stir continuously. When it become thick switch the flame off. Let it cool.

In a bowl put one cup heavy cream and beat it. Then add thickened milk and beat it. Add beetroot puree again beat it for five minutes. Add chopped almonds and raisins. Add vanilla essence.

Pour it in ice cream tin. Let it set for atleast 8-10 hours then serve.