Things have been so quite here but not so much in my kitchen. Most days, we are eating fresh and home cooked, the kitchen is so busy but other priorities in life have made me slightly busy that there is less time to set up shoots and hence the lack of posts. I cannot remember being away for this long in the past few years, since I got back to blogging again. I enjoy working on posts. But I guess, sometimes in life, you need to cut the routine to see how nice doing nothing or something different feels. This summer I am involving myself in things which I have not done in last few years, more on that later. It is good to be away for a while. Hope you missed me :) However, I will keep this space buzzing whenever I can.Meanwhile, you can catch me on Instagram & Facebook.
In the world of artisanal ice creams, ranging from selectively picked flavor combinations and dairy free and nut free and what nots, this classic indian ice-cream with robust indian flavor conjures up a lot of memories in my purist heart. It is one of my childhood and adulthood favorite. One, because there is hardly anything not to like about it – cream, condensed milk, cashews & raisins?, oh delicious! Two, its sheer ability to satisfy a gorilla craving with a small portion, it is so darn rich and dense. Finally, how embarrassingly easy it is to make, its creamy and luscious without all that thick custard making process involved here. I somehow, shy from putting eegs in my ice cream, this is smooth & silky and all out vegetarian.
I grew up eating it in small grey cardboard cups which had a flip lid. You flip away the lid and a couple of chubby brown raisins stared at you on top of blushing pink with soft bits of cashews scattered in. I always used my nails to pick the raisins out first and then the paddle shaped wooden spoon to scoop the rest. One cup disappeared after another in no time, sitting under the shade of kumquat tree in blazing indian summer heat, sweaty foreheads, dripping cream on our dresses and white foamy mustaches, oh to be a child again!
I came up with this recipe fueled by this tradition in my kitchen to come up with an ice cream recipe each summer. You can see the previous flavors here and here. It came out amazing, like most homemade ice creams do. I used a subtle flavor of green cardamom but vanilla will work great also. The husband loved it.I loved it and so did our little girl who is fond of all things cashew. I hope you will love it too!
Ingredients (Makes approximately 1.5 Quart, Serves 4)
- 1 cup + 1/4 cup raw cashews
- 1 no 14oz sweetened condensed milk
- 1 pint (~475 ml) heavy cream
- 1/2 cup golden raisins
- 3-4 green cardamom pods (pound seeds only to powder, or use ready made scant 1/2 teaspoon green cardamom powder)
- a generous pinch of sea salt
Wash the cashews 1-2 times under a running stream of water. In a medium bowl, soak the cashews for 3 hours. Once, the cashews have soaked, drain and discard the water. Set aside.
In a small pot, bring 2 cups of water to a rolling boil. Add the soaked cashews to the water and let boil for 6-8 minutes on high. Drain and set aside to cool.
Meanwhile, in a large bowl, mix together the condensed milk and heavy cream well. Roughly chop 1/4 cup of the boiled & cooled cashews and set aside.
Once the cashews have cooled, transfer the remaining 1 cup of the cashews to the blender, add about 1/3 cup of the heavy cream and condensed milk mixture and grind to a smooth paste. Use as much of the mixture needed while grinding.
Mix back the ground cashews paste to the heavy cream mixture in the large bowl, add the cardamom powder, sea salt and mix very well to form a smooth mixture. The mixture will be thick.
Pour the ice cream base into an ice cream maker and churn/freeze according to the manufacturer’s directions. Add the raisins and the chopped cashews 5-7 minutes before the end of freezing in the maker.
Transfer to a freezer friendly container and freeze well for atleast 6 hours or overnight(preferably).
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