Ice Cream with Cashew Paste, Vanilla, and Apple Jam

Baking and Desserts | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Ice Cream with Cashew Paste, Vanilla, and Apple Jam

Ingredients

3.2% Milk - 13 fl oz
Sugar - 3.5 oz
Salt - a pinch
Corn Starch - 3 teaspoons
Vanilla Pod - ½ piece
Cashew sour cream - 7.1 oz
Pear Jam - 5 tablespoons

Step by Step guide

Step 1

Dissolve the cornstarch in 50 ml of milk and let it sit for a couple of minutes.

Step 2

In a small saucepan, combine the remaining milk, sugar, salt, and the seeds from half of the vanilla pod. Place over medium heat and bring to almost a boil. Pour in the cornstarch milk and cook, stirring constantly and keeping the heat steady, until thickened to the consistency of milk jelly. Remove from heat, add the cashew paste, and mix until smooth. Cool to room temperature, then refrigerate overnight.

Step 3

Pour the mixture into an ice cream maker and freeze according to the instructions. Transfer the ice cream to a clean container, layering the ice cream and apple jam. Place in the freezer for at least 4 hours until set.

Step 4

If you don't have an ice cream maker, immediately pour the ice cream into a container, place it in the freezer, and stir the contents every 20-30 minutes until fully frozen. Drizzle the ice cream with apple jam just before serving.