Stir in the remaining heavy cream and the vanilla extract. Pour the mixture through a mesh sieve set over a medium size mixing bowl. Constantly whisk over medium heat until the mixture thickens and reaches a temperature of 165 degrees. Go really slow so you don’t scramble them! Gradually pour the mixture back into the saucepan. In a small mixing bowl whisk together the eggs, slowly pour the warm mixture into the eggs, whisking constantly. of heavy cream, granulated sugar and salt. In a medium saucepan set over medium heat, combine the almondmilk cashewmilk, and ½ c. I have to admit, it was pretty darn good! It’s definitely one we’ll make over & over again- I hope you will too! Whaaaat?! I didn’t think it was possible to top his beloved pistachio, but I guess stranger things have happened in our kitchen- like him becoming a fan of pumpkin & mint chocolate!! My husband said this was by far, hands down, his favorite homemade ice cream ever. I’d highly recommend it, because I’m all about saving time these days. Like I mentioned above, I was able to skip a few steps by using an almond cashew milk blend vs. It was relatively easy, very similar to making my vanilla base (or all the other ice cream bases here on the blog). I got started by making the ice cream base. I had a bit of leftover almond cashew milk leftover from making these spiced gingerbread muffins and just happened to have a brand new ice cream maker sitting on my counter begging to be used!Īnd as fate had it, I had big a container of cashews in the pantry that I was only going to use part of (the rest were getting tossed into this). This ice cream was sort of a happy accident.
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