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Author Notes: Nut butter lovers, rejoice! Here`s a perfect ice cream recipe that works with all nut butters, be it peanut, cashew, almond. Depending on the type, you can vary the ripple, be it pear jam or grape jelly. So feel free to personalize yours the way you wish. —goodgalsasha
- 400 milliliters whole milk
- 100 grams sugar
- 1 pinch salt
- 3 teaspoons cornstarch
- 200 grams cashew butter
- 8 teaspoons apple jam
- Dissolve the cornstarch in 50ml milk, leave to rest.
- In a small saucepan combine the leftover milk and the sugar, place on a stove, bring to an almost boil, add the cornstarch milk and continue cooking on medium heat stirring constantly until thickened. Take off heat, add the cashew paste, mix until smooth, cool to room temperature, then transfer into the fridge overnight.
- Churn in your ice cream machine according to the manufacturer's instructions. Transfer the freshly churned ice cream into an airtight container, alternating layers of ice cream and apple jam, preferably homemade. Keep in the freezer for al least 4hours until firm:)