From the kitchen
Cashew Milk Vanilla Bean Ice Cream
A rich, churned ice cream built on a cashew milk custard, genuinely close to a dairy cream base.
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)
- 3/4 cup Sugar
- 1 Vanilla Bean, split and scraped
- 5 large Egg Yolks
- Pinch of Salt
Method
- Heat the cashew milk, cashew cream, and half the sugar with the vanilla bean until steaming.
- Whisk the egg yolks, remaining sugar, and salt until pale, then slowly whisk in about a cup of the hot milk to temper.
- Return the tempered mixture to the saucepan and cook over low heat, stirring constantly, until thickened, 5 to 7 minutes.
- Strain, discard the vanilla pod, and chill thoroughly, at least 4 hours or overnight.
- Churn in an ice cream maker until thick, then freeze until firm.
Kitchen note
Using both the thin milk and the thick cream together gives this the closest texture to a genuine dairy custard base of any frozen dessert in this series.
Culinary Library
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