• 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 1 ¼ 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.

If you don’t have ice cream maker,

• 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.