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
Continue After Advertisement
Ingredients
-
400 milliliters
whole milk
-
100 grams
sugar
-
1 pinch
salt
-
3 teaspoons
cornstarch
-
200 grams
cashew butter
-
8 teaspoons
apple jam
Directions
-
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:)
See what other Food52ers are saying.