I took out the last of the coconut that umma had stocked up in the freezer when she came in December. Coconut, cashew nuts and cardamom is so inbuilt into our Malabar cuisine that I could only envision how amazing this combination could be. I initially thought of making it with only coconut, then gradually the cashew nuts joined in. It was only during this weekend that I could make an ice cream for this theme. But time didn’t permit me to do so and it remained undone. The girls had been telling me that it has been long since I had made them some ice cream, the last one being the Mocha Almond Fudge, and I really wanted to make one before they went. I wanted to make the ice cream before the girls travelled, but somehow in midst of all the madness, the ice cream never materialized. I have never liked caramel or its flavor before but now I have taken a liking towards it. Of late, I have been obsessed with salted caramel. Then my mind was constantly screaming “Salted Caramel and Chocolate”. But then when I messaged Sarah, she mentioned to stick to making an ice cream. We had previously done the same theme exactly two years ago and I had posted this ice cream, which is so similar to what I am posting today! Initially, I was thinking about making butterscotch popsicles that I had bookmarked from a site.
Ever since Sarah posted that this month’s theme for the Fantastical Food Fight is going to be “Ice Cream”, I have been dreaming about it. I swirled a bit of the caramel throughout and then drizzled some on top.Some challenges are really irresistible, so much that you will make time to somehow prepare it and post it. I folded in the frozen chopped cashews and then poured it into metal loaf pan. Place in a freezer-safe container, then swirl in the caramel. When the ice cream is firm, coarsely chop the cashews and fold in. Freeze according to the manufacturer’s instructions (about 20-25 minutes). Remove the ice cream base from the refrigerator and pour into a prepared ice cream machine or attachment bowl. Allow the caramel to completely cool at room temperature, about 1 hour.įREEZE. Boil for 1 minute then remove from the heat and add the salt. The mixture will bubble, continue stirring for 1-2 minutes or until the butter has completely melted, then add the cream. Once the sugar has melted completely, add the butter. The sugar will begin to form clumps and will eventually melt and turn brown. Heat the granulated sugar in a small saucepan over medium heat, stirring constantly to prevent burning. Meanwhile, prepare the caramel for the swirl. Cover and refrigerate for at least 2 hours, preferably over night.ĬARAMEL SAUCE. I generally set my bowl over an ice bath to cool the base down as quickly as possible. Stir in the remaining heavy cream and the vanilla extract. Pour the mixture through a mesh sieve set over a medium size mixing bowl. Constantly whisk over medium heat until the mixture thickens and reaches a temperature of 165 degrees. Go really slow so you don’t scramble them! Gradually pour the mixture back into the saucepan. In a small mixing bowl whisk together the eggs, slowly pour the warm mixture into the eggs, whisking constantly. of heavy cream, granulated sugar and salt. In a medium saucepan set over medium heat, combine the almondmilk cashewmilk, and ½ c.
I have to admit, it was pretty darn good! It’s definitely one we’ll make over & over again- I hope you will too! Whaaaat?! I didn’t think it was possible to top his beloved pistachio, but I guess stranger things have happened in our kitchen- like him becoming a fan of pumpkin & mint chocolate!! My husband said this was by far, hands down, his favorite homemade ice cream ever. I’d highly recommend it, because I’m all about saving time these days. Like I mentioned above, I was able to skip a few steps by using an almond cashew milk blend vs. It was relatively easy, very similar to making my vanilla base (or all the other ice cream bases here on the blog). I got started by making the ice cream base. I had a bit of leftover almond cashew milk leftover from making these spiced gingerbread muffins and just happened to have a brand new ice cream maker sitting on my counter begging to be used!Īnd as fate had it, I had big a container of cashews in the pantry that I was only going to use part of (the rest were getting tossed into this). This ice cream was sort of a happy accident.
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