Homemade cashew nut ice cream
I really love ice cream! I love it since childhood! And when an ice cream maker appeared in my kitchen, this delicacy is not translated here. Believe me, making real delicious ice cream on your own is not difficult at all, the main thing is to follow the technology. I will tell you about it today.
Ingredients
Servings 8- yolks 4 pcs.
- milk 2.5% 335 ml
- cream 33-35% 167 g
- sugar 130 g
- cashew nut paste 30 g
- cashew nuts 10 pcs.
Cooking
Step 1
This amount of ingredients is calculated for an ice cream maker with a bowl of 500 ml and the yield of finished ice cream is about 600 g. You need to prepare an ice cream maker in advance (freeze the bowl according to the instructions) and containers for freezing the finished ice cream.
Step 2
Pour cream and milk into a saucepan with a thick bottom, add 65 g of sugar and put on medium heat. The mixture needs to boil.
Step 3
At this time, beat the yolks with the remaining 65 g of sugar until the mixture turns white.
Step 4
The milk mixture boiled. Whisking constantly, slowly pour the hot mixture into the beating yolks. If the yolks are not mixed, they will simply brew.
Step 5
We mixed, poured the already milk-yolk mixture back into the saucepan and, constantly stirring the cream, we wait for it to thicken a little with us. If you have a cooking thermometer (which is preferable, of course), then bring the mixture to a temperature of 84 degrees with constant stirring with a whisk. You need to cook the cream on low heat! If there is no thermometer, we focus on the appearance of the mixture. It should thicken slightly. That is, if you lower a wooden spoon into the cream and run it over it, a trace should remain. It is also impossible to overheat, otherwise the mixture will delaminate.
Step 6
The cream is ready. Add nut paste to it and mix thoroughly, you can use an immersion blender - it will not hurt. Add finely chopped nuts.
Step 7
Cool the mixture first to room temperature, then in the refrigerator. I always leave a bowl of future ice cream in the fridge overnight. The mixture should be well chilled. In this case, the bowl is either closed with a lid or covered with a film so that the surface of the film is in contact with the surface of the cream. We do this so that a crust does not form.
Step 8
Next, we take out our ice cream maker and act according to the instructions for it. Everything is simple for me - I take out the bowl, turn on the stirrer and carefully pour in my cold mixture. After 10 minutes, my mixture thickened a lot and I spread it into containers. For the final freezing, you need at least 4-5 hours. Well, then - enjoy!