Ice cream with cashew paste, vanilla and apple jam
4 servings
30 minutes
This refined dessert is a true delight for gourmets. The creamy ice cream made from milk and cashew paste has a delicate, velvety texture, while vanilla adds a subtle aroma. The apple jam contributes fruity sweetness and a light tartness, creating a perfect balance of flavors. This ice cream resembles traditional European desserts but with an original nutty twist. It is ideal as a standalone treat or paired with crispy cookies. Serving it in a glass with an extra layer of jam can enhance the visual appeal of the dish and intensify its flavor nuances. It is made without cream, making it lighter yet rich in taste. Such ice cream is an exquisite choice for a cozy family evening or festive gathering.
1
Dissolve starch in 50 ml of milk, let it sit for a couple of minutes.
- Cornstarch: 3 teaspoons
- Whole milk (3.2%): 400 ml
2
In a small saucepan, mix the remaining milk, sugar, salt, and seeds from half a vanilla pod, place over medium heat, bring to almost a boil, pour in the starch milk, and cook, stirring constantly and without reducing the heat, until thickened to a milk jelly consistency. Remove from heat, add cashew paste, mix until smooth, cool to room temperature, then refrigerate overnight.
- Whole milk (3.2%): 400 ml
- Sugar: 100 g
- Salt: pinch
- Vanilla pod: 0.5 piece
- Cornstarch: 3 teaspoons
- Cashew butter (paste): 200 g
3
Pour the mixture into the ice cream freezer 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.
- Apple jam: 5 tablespoon
4
If you don't have an ice cream maker, 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.
- Apple jam: 5 tablespoon