Deliciously sweet and nutty with an exotic twist of cardamom this ice cream is delightful to eat and so easy to make at home!
This ice cream does require an ice-cream maker however it doesn’t have a traditional custard base and so not much time or effort is required. Just a bit of steeping, some blitzing and then some churning. So much flavour for such little effort!
It is perfect by itself but also pairs well with the Simple Chocolate Sauce or Baked Pears. Do you like coffee? It makes for an exquisite affogatto which is sophisticated enough to serve as an elegant end to a dinner party.
1 1/2 cups raw natural cashews
1 1/2 cups milk
10 cardamom pods, bruised
1/4 cup golden syrup
1/4 cup honey (or maple syrup)
30ml (2tbsp) vodka (optional)*
Place the cashews in a single layer on a tray and roast in the oven for approx 10-15 mins at 160C (320F) or until they look beautifully tanned.
Wrap the cardamom pods in a muslin pouch or place in a tea infuser.
Place the cardamom pods, cooled cashews and milk in a large jug or bowl. Cover and allow to steep overnight (or a good 12 hours) in the fridge.
Remove the cardamom pods. Add the golden syrup, honey and vodka. Using a blender blitz thoroughly – and I mean thoroughly – once you think you’re done, blitz again. My immersion blender wasn’t quite up to the job and the mix did benefit from being strained to remove the fine gritty bits of cashew. To do this I simply lined a sieve with muslin cloth, placed it over a large jug; then brought the ends of the cloth together, then twisted and squeezed. You may not need to do this step if you own a really awesome blender.
Churn the mix in an ice cream maker. Freeze until firm.
* Note: the vodka has been added to improve the scoopability of the ice cream; you may omit if you wish.