Maple Cashew Ice Cream Recipes

CHUCK'S MAPLE ICE CREAM

Steps:

• In a heavy saucepan over medium heat, bring the cream and salt to a simmer.
• In a bowl, whisk together the maple syrup and egg yolks. Pour about one-third of the hot cream into the egg yolk mixture, whisking constantly, and then stir the egg yolk mixture into the remaining cream in the saucepan. Stir to blend well. Lower the heat to medium-low and stir constantly until hot and slightly thickened. Do not boil.
• Pour through a strainer into a bowl. Stir in the milk and vanilla. Cover and chill thoroughly.
• Freeze in your ice cream machine following manufacturer's directions. Add the maple flakes.

OAT MILK ICE CREAM

Steps:

• Combine 2 1/2 cups of the oat milk with the cashew butter, coconut oil, sugar, maple syrup, vanilla, bourbon (if using) and salt in a blender. Blend on medium speed until smooth, about 1 minute.
• Whisk the remaining 1/2 cup oat milk with the tapioca starch in a medium bowl to make a slurry and set aside.
• Transfer the blended mixture to a medium pot over medium heat. Once it comes to a simmer, whisk in the slurry. Cook, whisking constantly, until thickened, 2 to 3 minutes. Strain the ice cream base through a fine-mesh sieve into a large bowl. Lightly press plastic wrap directly against the surface of the ice cream base to prevent a skin from forming. Refrigerate until completely chilled, about 3 hours. (For faster chilling, set the bowl of ice cream base in a bowl of ice water and refrigerate.)
• Pour the chilled base into an ice cream machine and churn according to the manufacturer's instructions until it is the consistency of soft-serve (take care not to over-churn to prevent a grainy texture; see Cook's Note). Place the ice cream in the freezer to set up for at least 1 hour. Let sit at room temperature for 10 minutes before scooping.

MAPLE ICE CREAM

Steps:

• Whisk 1/2 cup maple syrup and egg yolks together in a medium bowl. Set aside.
• Stir remaining maple syrup, half-and-half, cream, and salt together in a medium saucepan. Heat over medium-high heat, stirring often, until simmering. Reduce heat to medium.
• Add about 1/2 cup of the hot cream mixture to the egg mixture. Whisk constantly to prevent the eggs from cooking. Repeat with another 1/2 cup of the cream mixture. Pour egg mixture into the saucepan, stirring constantly with a heatproof spatula. Cook, stirring constantly, until custard thickens and coats the back of the spatula, 1 to 2 minutes longer. Remove from heat.
• Strain custard through a fine-mesh sieve set over a clean bowl. Whisk in vanilla extract. Set the bowl in an ice bath and stir the custard occasionally until cooled to room temperature, 15 to 30 minutes.
• Remove the bowl from the ice bath, cover with plastic wrap, and refrigerate for 2 to 4 hours, or overnight.
• Churn cold custard in an ice cream maker, according to manufacturer's instructions, until it reaches the consistency of soft serve. Serve right away or cover tightly with plastic wrap and freeze until firm.