White miso (without bonito to keep it vegan) gives the ice cream a little bit of brown butter taste without the dairy. Sweetened, tart plums make it taste like plum crumble in ice cream form. Although my husband calls this my peanut butter and jelly ice cream. —wenderzz
pitted plums, roughly chopped
3/4 cup plus a tablespoon
sugar, divided, plus more as needed
2 1/2 cups
cashew cream (recipe follows)
light corn syrup
white miso paste
1 3/4 cups
raw unsalted cashews (“raw” as in not roasted, etc. Unless you want to shell out serious dough for truly raw cashews, all of them have been treated to remove the cashew’s toxic shell)
Toss plums with a tablespoon (or more, depending on the sweetness of your plums) sugar in saucepan and cook, over medium heat, until bubbling and saucy, about 15 minutes. Puree briefly in blender or food processor (you want it to be a little chunky still, so don't make plum soup).
Meanwhile, bring the cashew milk, remaining 3/4 cup sugar and corn syrup to a simmer in saucepan over medium heat. Remove from heat and set aside.
Place cashew milk mixture and miso in a blender. Process until smooth.
Cover and chill both mixtures in refrigerator for 2-3 hours or overnight.
Process ice cream as per manufacturer’s instructions. Once ice cream is done, spoon some of the plum mixture into your storage container; scoop in some of your cashew ice cream. Alternate scoops of plum mixture and ice cream; you may have more plum mixture than needed, reserve any excess for another use. Cover and freeze for 2-3 hours. Let sit 15 minutes before serving.
Soak cashews in filtered water for 2-3 hours or overnight. Drain and rinse.
Place the soaked cashews and measured filtered water in blender; process until smooth (taking breaks to scrape down the sides and blend again if you have a less-than-high-powered blender like mine).