Caramel Cashew Ice Cream

If you have about 55 minutes to spend in the kitchen, Caramel Cashew Ice Cream might be an outstanding gluten free and lacto ovo vegetarian recipe to try. One serving contains 703 calories, 11g of protein, and 51g of fat. For $1.41 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 8. This recipe from Life Made Simple requires salted butter, heavy cream, granulated sugar, and salt. This recipe is liked by 15 foodies and cooks. Summer will be even more special with this recipe. Overall, this recipe earns a not so spectacular spoonacular score of 36%. Users who liked this recipe also liked Salted Caramel Cashew Ice Cream, Cashew-Fudge-Caramel Ice Cream Pie, and Salted Caramel Cashew No-Churn Ice Cream.

Servings: 8

Preparation duration: 45 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a medium saucepan set over medium heat, combine the almondmilk cashewmilk, and c. of heavy cream, granulated sugar and salt. Heat until warm. In a small mixing bowl whisk together the eggs, slowly pour the warm mixture into the eggs, whisking constantly. Go really slow so you don't scramble them! Gradually pour the mixture back into the saucepan. Constantly whisk over medium heat until the mixture thickens and reaches a temperature of 165 degrees. Pour the mixture through a mesh sieve set over a medium size mixing bowl. Stir in the remaining heavy cream and the vanilla extract. I generally set my bowl over an ice bath to cool the base down as quickly as possible. Cover and refrigerate for at least 2 hours, preferably over night. Meanwhile, prepare the caramel for the swirl. Heat the granulated sugar in a small saucepan over medium heat, stirring constantly to prevent burning. The sugar will begin to form clumps and will eventually melt and turn brown. Once the sugar has melted completely, add the butter. The mixture will bubble, continue stirring for 1-2 minutes or until the butter has completely melted, then add the cream. Boil for 1 minute then remove from the heat and add the salt. Allow the caramel to completely cool at room temperature, about 1 hour. Remove the ice cream base from the refrigerator and pour into a prepared ice cream machine or attachment bowl. Freeze according to the manufacturer's instructions (about 20-25 minutes). When the ice cream is firm, coarsely chop the cashews and fold in. Place in a freezer-safe container, then swirl in the caramel. Freeze for 3-4 hours before serving.

 

Step by step:

1. In a medium saucepan set over medium heat, combine the almondmilk cashewmilk, and c. of heavy cream, granulated sugar and salt.

2. Heat until warm.

3. In a small mixing bowl whisk together the eggs, slowly pour the warm mixture into the eggs, whisking constantly. Go really slow so you don't scramble them! Gradually pour the mixture back into the saucepan. Constantly whisk over medium heat until the mixture thickens and reaches a temperature of 165 degrees.

4. Pour the mixture through a mesh sieve set over a medium size mixing bowl. Stir in the remaining heavy cream and the vanilla extract. I generally set my bowl over an ice bath to cool the base down as quickly as possible. Cover and refrigerate for at least 2 hours, preferably over night.

5. Meanwhile, prepare the caramel for the swirl.

6. Heat the granulated sugar in a small saucepan over medium heat, stirring constantly to prevent burning. The sugar will begin to form clumps and will eventually melt and turn brown. Once the sugar has melted completely, add the butter. The mixture will bubble, continue stirring for 1-2 minutes or until the butter has completely melted, then add the cream. Boil for 1 minute then remove from the heat and add the salt. Allow the caramel to completely cool at room temperature, about 1 hour.

7. Remove the ice cream base from the refrigerator and pour into a prepared ice cream machine or attachment bowl. Freeze according to the manufacturer's instructions (about 20-25 minutes). When the ice cream is firm, coarsely chop the cashews and fold in.

8. Place in a freezer-safe container, then swirl in the caramel. Freeze for 3-4 hours before serving.

Nutrition Information:

covered percent of daily need