This ice cream has long story to go with it. This dish has been requested from my hubby for a very long time. When I married and moved to Utah my hubby took me to Brigham Young University creamery (BYU Creamery) for the first time and he ordered this caramel cashew ice cream. He loves it; it was in turn introduced to him by his friend Carl. This ice cream has been in our minds for a long time along with 5 Buck Pizza and beautiful natural wonders of Utah.
When we are in Utah, we were newly married, so every weekend, he will ask me to pack my bags to go hiking and photographing. I enjoyed those outing. Now after two kids, weekend is only for grocery day or cleaning day. One thing about Utah is that on Sunday everything will be closed only a few grocery stores are open. Hubby always asks do you know how to make caramel cashew ice cream. I will say I don’t know I will try it. Poor guy is now diabetics and can’t enjoy a generous dose of ice cream at a stretch. He has to satisfy with 1 or two scoops of ice cream. Finally I got some guts to make this ice cream. Again Google came to my help. I have seen David Lebovitz’s salted caramel ice cream , however it has 5 yolks. I made raspberry ice cream with 5 egg yolk, and I don’t like the texture much. So tried to search some other recipes and then finally settled on this salted caramel ice-cream recipe from Gourmet. I like this recipe as it uses only 3 eggs.
When I read the reviews I came to know that I have to reduce some sugar, so skipped ¼ cup sugar from the original recipe. I don’t want to make a salted ice cream, so skipped the salt in the ice cream and added roasted salted cashews to make this caramel cashew ice cream. When I was making caramel my heart is always beating at high speed. However after mixing heavy cream egg mixture to caramel and doing a taste test I was happy, yes I have made perfect caramel. I refrigerated the mixture for overnight. I like to do that as it gives more flavor infuse compared to few hours of chilling. Then next day I mixed in 1 cup of salted chopped roasted cashews and churned the ice cream in ice cream maker. Trust me I got the most luscious ice cream. Great caramel flavor, nutty taste delicious treats in every scoop, my hubby commented that it is classic, and my daughter enjoyed it as one of her favorite ice creams. I am happy that I found a new luscious rich ice cream to dig in.
Here comes the recipe, try at least once, you will always come back to another scoop. I am sure about that.
Serves: 1 quart
- 1 cup sugar
- 2¼ cups heavy cream, divided
- 1 cup roasted salted cashew
- ½ teaspoon pure vanilla extract
- 1 cup 2 % milk
- 3 large eggs
- Heat 1 cup sugar in a dry 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly,
- until it starts to melt, then stop stirring and cook,
- swirling skillet occasionally so sugar melts evenly, until it is dark amber.
- Heat 1¼ cups cream in a sauce pan when it starts boiling .
- Remove from the fire and add to caramel (mixture will spatter) and cook, stirring, until all of caramel has dissolved. Transfer to a bowl and stir in vanilla. Cool to room temperature.
- Meanwhile, bring milk, remaining cup cream, and just to boil in a small heavy saucepan, stirring occasionally.
- Lightly whisk eggs in a medium bowl,
- then add half of hot milk mixture in a slow stream, whisking constantly.
- Pour back into saucepan and cook over medium heat,
- stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170°F on an instant-read thermometer (do not let boil).
- Pour custard through a fine-mesh sieve into a large bowl, and then stir in cooled caramel.
- Chill custard, stirring occasionally, until very cold, 3 to 6 hours or overnight, I gave a overnight chilling.
- When you are ready to make ice cream, add chopped salted roasted cashew to the custard mixture and make ice cream according to manufacturer’s instructions.
- First freeze a baking dish while you are preparing the ice cream mixture. Pour mixture into frozen baking dish, freeze for 45 minutes. Take it out, break up frozen bits with whisk or spatula. Repeat this process at 30 minute intervals until it’s nearly impossible to break apart anymore. Scoop into Tupperware containers and place in freezer until ready to serve.
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