Cashew Ice Cream

Preparation

Step 1: Prepare the cashews

Soak the cashews in a large bowl of cold water for 4 hours, then drain and rinse them.

This step is essential: it yields a perfectly smooth and creamy cashew cream.

Step 2: Heat the flavored milk

Heat the milk with the sugar, honey and vanilla seeds over low heat, without boiling.

Let it infuse for 5 minutes off the heat so the vanilla gently perfumes the milk.

Step 3: Blend the cashew cream

Pour the warm milk over the drained cashews, add the pinch of salt and blend with an immersion blender for 3 to 4 minutes.

The mixture must become perfectly smooth, with no lumps. Stir in the well-chilled heavy cream.

Step 4: Chill the base

Let the mixture cool to room temperature, then cover and refrigerate for at least 3 hours.

A well-chilled base is essential for a creamy, crystal-free ice cream.

Step 5: Churn and freeze

Pour the base into the ice cream maker and churn for 25 to 30 minutes until you reach a soft-serve consistency.

No ice cream maker? Pour into a dish and stir vigorously every 30 minutes for 3 hours, then freeze for 2 hours before serving.