Indulge in Homemade Bliss: Crafting the Ultimate Creamy Caramel Cashew Ice Cream
As the summer sun blazes relentlessly, turning the world into a shimmering mirage, there’s only one true escape: a spoonful of perfectly chilled, utterly decadent ice cream. Here in Moab, where temperatures can soar to a staggering 106 degrees Fahrenheit, finding solace in a cool treat isn’t just a desire—it’s a survival strategy. Especially when you’re 10 weeks away from welcoming a new addition to the family, and every ounce of energy is battling the heat and the burgeoning baby bump. My poor husband often bears the brunt of my ‘sweaty grumpiness,’ but thankfully, we’ve found our common ground in the universal language of ice cream.
Our freezer has been working overtime lately, a testament to our unwavering commitment to beating the heat. While store-bought pints certainly have their place, offering convenience and a quick fix, nothing quite compares to the magic and satisfaction of homemade ice cream. This past week, a new creation emerged from our kitchen, quickly claiming the title of ‘most popular’ among our cooling experiments: this incredible Caramel Cashew Ice Cream. It’s not just a dessert; it’s a creamy, dreamy antidote to the summer swelter, disappearing in record time and leaving behind only blissful memories and a yearning for more.
The Secret to Unparalleled Creaminess: Cashew-Infused Custard
What makes this Caramel Cashew Ice Cream truly stand out from the crowd? It all begins with a unique cashew-steeped custard base. This isn’t just about throwing cashews into the mix; it’s a deliberate and gentle process designed to infuse the very essence of cashews into the milk and cream, creating a foundation that is unparalleled in richness, depth of flavor, and silken texture. By slowly heating and steeping a generous portion of cashews in the milk, we extract their delicate, buttery notes, allowing them to become the true soul of this creamy delight. This meticulous, unhurried process ensures every spoonful delivers a truly authentic and profound cashew experience, making it incredibly smooth and luxurious – a texture that mass-produced ice creams can rarely achieve. It transforms a simple dessert into a gourmet experience, where the subtle nuttiness shines through beautifully.
Crafting the Perfect Homemade Caramel Swirl
But what’s rich ice cream without a glorious swirl of golden, luscious caramel? Our homemade caramel sauce takes this dessert from delicious to absolutely irresistible. And don’t let the ‘homemade’ part intimidate you; it’s surprisingly easy to whip up, requiring just a few common ingredients and a bit of watchful attention. The process involves a simple yet magical transformation: granulated sugar melts and caramelizes into a deep amber liquid, then is gently emulsified with unsalted butter and heavy cream. The result is a lusciously smooth, perfectly balanced caramel – not overly sweet, with just a hint of coarse salt to cut through the richness and elevate the flavor profile. This golden ribbon weaves its way through the creamy cashew ice cream, offering delightful pockets of chewy, buttery sweetness with every single bite, creating a harmonious interplay of flavors and textures.
The Essential Crunch: Diamond of California Cashew Halves
To complete this winning ensemble, we fold in generous amounts of Diamond of Californiacashew halves. These aren’t just an afterthought; they are a crucial component, adding a delightful textural contrast and an intensified nutty flavor that perfectly complements the creamy base and the sweet, gooey caramel. Their presence ensures that each spoonful is a delightful journey for your palate, combining the smooth, the gooey, and the satisfyingly crunchy. The high quality of Diamond of California cashews truly makes a difference, providing that fresh, buttery taste and perfect texture that elevates the entire ice cream experience.
baking tip:How to Temper Eggs for a Perfect Custard Base
Before diving into the full recipe, it’s worth highlighting a fundamental technique that ensures the silkiest, most perfect custard base: tempering eggs. This process is absolutely critical whenever you’re combining hot liquid with eggs, whether for ice cream, lemon curd, pastry cream, or puddings. The goal of “tempering” eggs is to slowly and gently bring their temperature up as they’re combined with other ingredients and cooked. Rushing this step is the fastest way to turn your creamy base into an unfortunate, lumpy egg drop soup, as the eggs will cook too quickly and scramble.
Here’s the breakdown: You’ll start by heating your milk, cream, or whatever liquid you’re using in a saucepan just until it starts steaming – look for tiny bubbles around the edges, but do not let it come to a rolling boil. Meanwhile, whisk your egg yolks vigorously in a separate medium bowl. Then, while continuing to whisk the egg yolks constantly, gradually pour a slow, steady stream of the hot liquid into the eggs. This gentle, controlled introduction of heat slowly warms the yolks, preparing them for the higher temperature. Once completely combined and warmed, the mixture returns to the saucepan, where you’ll continue stirring almost constantly over medium-low heat. Keep stirring until the mixture thickens enough to coat the back of a spoon. Even with the most careful tempering, sometimes small bits of egg can cook prematurely. For an absolutely silky-smooth custard that forms the ideal ice cream base, I highly recommend straining the finished mixture through a fine-mesh sieve. This extra step ensures a professional-quality texture that truly elevates your homemade ice cream.
Caramel Cashew Ice Cream
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Ingredients
For the ice cream base:
- 1 ½ cups cashews , divided (170 grams)
- 1 cup + 2 tablespoons whole milk (280 ml)
- 2 cups heavy cream , divided (500 ml)
- ¾ cup granulated sugar (150 grams)
- 6 large egg yolks
- 1 tablespoon vanilla extract
For the caramel swirl:
- 6 tablespoons unsalted butter (85 grams)
- ¾ cup granulated sugar (150 grams)
- 1 cup heavy cream (250 ml)
- 1 teaspoon vanilla extract
- ½ teaspoon coarse salt
Instructions
To make the ice cream base:
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Add 1 cup of the cashews and the milk into a medium saucepan and set over medium low heat. Heat until small bubbles appear at the edges and it just starts steaming. Do not boil.
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Remove from heat and let cool completely to room temperature, about 1 hour (see Notes). Strain out cashews and discard or save for another purpose.
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Return the strained milk to the saucepan and add 1 cup of the heavy cream and the sugar. Set over medium low heat and stir to dissolve the sugar. Heat until small bubbles appear at the edges and it just starts steaming. Do not boil.
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Meanwhile, whisk together the egg yolks in a medium bowl. Add the hot milk mixture in a small stream while whisking constantly.
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When completely combined, return to the saucepan over medium low heat. Stir constantly while mixture thickens until it coats the back of a spoon, about 5 minutes.
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Pour mixture through a mesh strainer and stir in the remaining 1 cup heavy cream and the vanilla extract. Chill completely in the fridge, at least 4 hours.
To make the caramel swirl:
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Melt the butter in a heavy-bottomed saucepan over medium heat. Add the sugar and stir to combine. Continue to stir frequently as mixture melts and eventually turns dark golden brown. If butter separates during the process, reduce heat and stir frequently until it comes back together.
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When mixture is golden and smoking, remove from heat and slowly add the heavy cream in a small stream while whisking constantly. Caramel will steam and bubble violently. Return to low heat and stir until any lumps are dissolved and mixture is smooth. Remove from heat and whisk in the vanilla extract and salt. Cool completely to room temperature, about 1 hour.
To assemble the ice cream:
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Mix the ice cream base in an ice cream maker according to manufacturer’s instructions. In a large bowl or tupperware, layer the churned ice cream, caramel sauce and remaining 1/2 cup of the cashew halves. Let firm up in the freezer for 2-3 hours before serving.
Notes
NOTES
- The milk will absorb more cashew flavor the longer it is allowed to steep. If desired, place in the fridge and steep overnight.
- You may not need all of the caramel sauce. Use the rest as a topping if desired.
- Makes 1 quart.
Caramel recipe from The Perfect Scoop.
Why Homemade Ice Cream is Always Worth It
Making ice cream at home, especially a gourmet flavor like Caramel Cashew, is a truly rewarding culinary adventure. While it requires a bit of patience for steeping and chilling – crucial steps for developing deep flavors and achieving that perfect churnable consistency – the active preparation time is quite manageable. The beauty of a homemade recipe lies not only in the superior taste and texture but also in its ability to be customized to your exact preferences. Want more caramel? Go for it! Prefer larger cashew chunks for an extra bite? No problem. This recipe offers a canvas for your personal touch, ensuring the result is exactly what your palate desires. There’s an undeniable satisfaction that comes from creating such a delightful treat from scratch, especially when it becomes the highlight of a hot day.
Beat the Heat and Indulge Your Senses
Whether you’re battling a scorching summer day like us in Moab, simply craving an exceptional dessert, or looking for a special treat to share, this Caramel Cashew Ice Cream is guaranteed to impress. Every spoonful is a symphony of flavors and textures – rich, creamy, sweet, salty, and wonderfully nutty. It’s an indulgence that genuinely makes life a little sweeter, especially when you need it most. So, I wholeheartedly give you permission to have an extra scoop, or three, because a treat this good shouldn’t be rationed. Prepare to swoon with every bite!
Disclosure: This post is proudly sponsored by Diamond of California as part of a long-term culinary ambassadorship. I’ve been a long-time admirer of their commitment to providing premium, high-quality nuts, and their cashew halves are truly the perfect complement to this creamy dessert. It’s a joy to create recipes that highlight ingredients I genuinely love and believe in. Thank you for supporting partnerships with brands that make Completely Delicious possible and allow me to continue sharing more delicious recipes with you. All opinions expressed are always 100% my own.
To find more great recipes using nuts and discover their full range of products, be sure to visit the Diamond Nuts website. You can also connect with them and find culinary inspiration on their vibrant social media channels: Facebook, Twitter, YouTube, Pinterest, and Instagram.