Desserts

Cashew ice cream

A smooth, gentle ice cream flavoured with toasted cashew nut, reminiscent of the taste of cashew from the island. Served as a dessert or a treat at the end of a meal, it is especially enjoyed on hot days.

30 min
4 servings
Medium
Moderate
🇧🇧 Barbados

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Ingredients

Spices & seasoning

Ground cinnamon (optional)

Optional extras

30 g Crushed cashew nuts for decoration

Nutrition facts

631 kcal per serving

Protein: 17.5 g
Carbohydrates: 42.6 g
of which sugars: 33.5 g
Fat: 41.7 g
of which saturated fat: 17.3 g
Fiber: 3.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Toast the cashew nuts in a dry pan over medium heat for 3 to 4 minutes, stirring, until lightly golden and fragrant.
Blend the cooled nuts with 200 ml of milk until you get a very smooth paste, then add the rest of the milk.
Gently heat this mixture in a saucepan with the cream and half of the sugar, without letting it boil.
In a bowl, whisk the yolks with the remaining sugar and the salt until the mixture turns pale.
Gradually pour the hot milk onto the yolks while whisking, then return everything to the saucepan and cook over low heat, stirring, until the custard coats the spoon, about 5 minutes.
Strain the custard, stir in the vanilla, then let it cool completely in the fridge for at least 3 hours.
Churn the mixture in an ice cream maker following the instructions, or pour it into a container and freeze, stirring every 30 minutes for 3 hours.
Serve in scoops, sprinkled with crushed nuts and a pinch of cinnamon if you like.