Monday, August 6, 2012

Cashew Caramel Icecream

1 1/2 cups milk
2-3 tbsp vanilla flavored custard powder
1 tin sweetened condensed milk
1 1/2 chilled cups heavy cream
1 tsp vanilla extract

1/2 cup cashews roughly chopped
1 tsp butter
1/2 cup sugar to caramelize

Prepare the custard - First heat 1 cup of milk out of the 1 1/2 cups of milk. In the remaining 1/2 cup, add the custard powder & mix well. When the pot of  milk comes to a boil, slowly add the custard powder-milk mixture stirring constantly. When it begins to thicken, turn off the heat.

Remove the custard from heat & set aside to cool. Now pour the sweetened condensed milk & vanilla extract to the custard & mix well.

Set this mixture aside to cool.

While this is cooling, prepare the caramel.

Heat  1/2 cup sugar in a heavy bottomed pan & cook on low heat. When the sugar begins to caramalize, add chopped cashews & butter. Turn off the heat & pour this onto a greased plate.
When this cools & thickens, crush into tiny pieces with a rolling pin.

Meanwhile, the custard would have cooled down. Now beat in the chilled heavy cream with an electric beater till frothy.

Freeze this mixture for 3-4 hrs.

When the mixture is half-set, remove from the freezer & beat well till creamy. Fold in the crushed caramel-cashew pieces & freeze again.

Freeze for 5-6 hrs before serving. Sprinkle some extra crushed caramel-cashew pieces on the frozen treat while serving.


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