Monday, September 26, 2016

Caramel Cashew Icecream | Icecream recipes

I.love.icecream... period. Open my freezer and you can find a tub of icecream anytime of the year, be it summer or spring or fall or even during the peaks of winter. Sometimes I make it at home and sometimes I buy it from the store.
The huss is a big fan of nuts in icecream. The likes like butter pecan and caramel cashew from Kopps make him go bonkers and we end up buying a scoop or two whenever it is the flavor of the day at Kopps. Few days back there was a sale for cashews in one of our local stores and I picked 2 packets to stock up. I then felt it was way too much (thats how I roll, guys) and so wanted to use up atleast one packet. Half of it went into making this yummilicious caramel icecream. Well, dont ask about the rest.



~What U Need*~
Granulated sugar - 1 cup
Heavy cream - 2 cups, 1+1
Rosated salted cashew - 1 cup
Vanilla extract - 1/2 tsp
Whole milk - 1 1/4 cup
Egg yolks - 5, large

How I Made it:
Bring 1 cup cream to a gentle boil. Heat 1 cup sugar in a thick bottomed vessel with 4 tbsp water swirling occasionally to melt the sugar evenly. Melt the sugar till it turns dark amber. Add the cream to the caramel and stir gently until it forms a homogeneous mixture. Be careful the caramel will splutter a lot as soon as you add the cream to it. Remove from the flame. Meanwhile, bring milk, remaining cup cream, to boil in a small saucepan, stirring occasionally.

Whisk the egg yolks in a medium bowl. Add the milk mixture in a thin stream into the yolk whisking all the time. Pour back into saucepan and cook over medium heat, until custard coats back of spoon and registers 170°F on an instant-read thermometer. Pour custard through a fine-mesh sieve into a large bowl, and then stir in cooled caramel. Chill custard, stirring occasionally, until very cold overnight. When you are ready to make ice cream, add chopped salted roasted cashew to the custard mixture and make ice cream according to your manufacturer’s instructions.
If you don’t have ice cream maker, freeze the mixture for 45 minutes. Take it out, break up frozen bits with whisk. Repeat this process at 30 minute intervals for 2-3 hours. Freeze until ready to serve.

Yummy ice-cream is ready...

So thats it Folks...
With Love,

Signs off!!!

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8 comments:

  1. I love ice creams too! This ice cream looks divine!

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  2. Caramel cashew is one of my favorites! I have a feeling I’ll be making a lot of this ice cream when it gets warmer here.

    ReplyDelete
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  7. Looks yummy...Thanks for sharing.. i will try for my kids

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