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.
The Dessert Spoon 
Wow, this sounds dangerously addictive…cashews, cardamom, sugar AND vodka? Even though I see that the vodka is mainly for texture purposes, it makes the ice cream sound even more indulgent to have it in the ingredient list đŸ™‚
This sounds amazing. Can’t wait to try it now the weather is warming up (at last)!
That’s amazing, Stephanie! I’ve been having a cardamom kick recently, and I’ve even incorporated it in ice cream. That’s why this version sounds and looks so scrumptious! Really good job!
I like the idea of this as an affogato! I love cardamom and this would be such a lovely treat đŸ˜€
Oh Yum! I love cardamon in desserts, such a unique flavour. Great tip about using vodka to help with scoopability, I have just bought an ice-cream stabiliser as I was going to have a bit of a “play” with some flavours.
Thanks for sharing
Julie
Gourmet Getaways
I really love the addition of cardamon in this! đŸ™‚ I wish I had an ice cream maker – but I’m thinking this might be possible to make using no churn recipe!
I think I could eat my weight of this ice cream. I can close my eyes and taste it. đŸ™‚
The addition of alcohol is an excellent idea. I also use vodka as a stabilizer in my eggless ice creams and find it does a wonderful job of reducing the ice crystals. And the idea of using this recipe for an affogatto! Oh my goodness the flavors would be incredible – definitely need to try that.
Oh wow, this looks gorgeous and I can only imagine the taste of cashews in this silky ice cream! Yes, vodka is my go-to solution for smoother ice cream as well!
Now I want a bowl of this ice cream for lunch!
I found your site through the Fabulous Food Fridays link party. I shared this on my blog’s FB page, it looks amazing and creamy what a great ice cream idea!
WOWSERS, my husband would love this ice cream two of his favourite flavours in one dish and the fact it is dessert. I am going to get some brownie points when I try it. Stopping by from Fabulous Foodie Friday.
Hi! Is there a non-alcohol substitution for the vodka you’d recommend to help with scooping? I’d love to make this dessert for my family, but they do not consume anything that contains alcohol, even if it was evaporated in the cooking. Thank you!
The ice cream texture is still enjoyable even without the vodka; it will just need to sit at room temperature a little longer before scooping.
David Leibovitz has some very useful tips for homemade ice cream: http://www.davidlebovitz.com/tips-for-making-1/
Thanks for visiting!