From the kitchen
Cashew Milk Coffee Ice Cream
A rich churned coffee ice cream built on a cashew milk custard infused with whole coffee beans.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Cashew Milk Edition
Ingredients
- 2 cups Cashew Milk
- 1 cup Thick Cashew Cream (see Dairy Staples chapter)
- 1/2 cup Whole Coffee Beans, lightly crushed
- 3/4 cup Sugar
- 5 large Egg Yolks
- Pinch of Salt
Method
- Heat the cashew milk and cream with the crushed coffee beans until steaming, then remove from heat and steep 20 minutes.
- Strain out the coffee beans, then reheat the infused milk until steaming again.
- Whisk the egg yolks, sugar, and salt until pale, temper with the hot milk, then cook over low heat, stirring constantly, until thickened, 5 to 7 minutes.
- Strain and chill at least 4 hours.
- Churn until thick and freeze until firm.
Kitchen note
Steeping whole beans rather than using ground coffee or extract gives a cleaner flavor without any grit in the finished custard, and cashew cream's own richness carries that coffee flavor especially well.
Culinary Library
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