Ingredients
- ▢2 cups cashew milk unsweetened and unflavored
- ▢4 large egg yolks
- ▢1/2 cup powdered sugar * See notes
- ▢1/2 teaspoon vanilla bean powder
Instructions
- Add the cashew milk in a small saucepan and place it over low heat. Once it simmers, remove it from the heat.
- In a mixing bowl, whisk together the egg yolks with powdered sugar and vanilla powder until combined. Gently whisk in the warm milk until combined. Be sure to do so carefully to ensure the egg yolks don’t get cooked.
- Transfer the mixture back into the saucepan and place back over low heat and let it simmer until it thickens.
- Cover the saucepan and refrigerate it for at least 2 hours, or until chilled.
- Once chilled, pour the mix into an ice cream maker bowl and churn in the ice cream maker for 5-10 minutes.
- Enjoy immediately or freeze until completely frozen.
Notes
No-churn option: Instead of using a machine to churn it, transfer the chilled mix to a freezer-friendly container and place it in the freezer for an hour. For the first hour, stir it every 10-15 minutes to ensure it doesn’t ice up.
Storage: Like any good ice cream, you should always keep it frozen in the freezer. Keep it covered and it will keep well for up to two months.
Try to avoid refreezing the ice cream, as it can sometimes become icy or firm. If this occurs, let it sit at room temperature for 10-15 minutes before scooping.
Nutrition
Serving: 1servingCalories: 68kcalCarbohydrates: 8gProtein: 2gFat: 6gSodium: 44mgPotassium: 9mgVitamin A: 123IUCalcium: 11mgIron: 0.2mgNET CARBS: 8g