In a small pot set 1.5 cup water to boil. Once the water is boiling, take out ½ cup water and place in a small bowl. Add raisins to hot water and let soak. Soak for 5-8 minutes and then drain. Squeeze the raisins a little (but not too much).
To the rest of the boiling water, add the raw cashews and let boil for 6 to 8 minutes until soft.
While the cashews are boiling, break open the green cardamom and add the seeds to a mortar pestle. Grind to a fine powder. Keep aside.
Once the cashews have boiled, drain and discard the water. Place the cashews in a small blender jar. Add the ⅓ cup heavy cream and blend to a coarse paste. If needed you can add extra splash of cream. Note :- Dont use water or milk for grinding the cashews. To a large bowl, add the chilled heavy cream and using a hand mixer, beat until it forms peaks.(takes about 6 minutes). Dont over beat else the cream will separate.Note :- You can use stand mixer to beat the heavy cream. Tip:- Chiling the bowl also quickens the whipping process and aids in better texture.
In another bowl add condensed milk, cashew paste that we made, milk powder and green cardamom powder. Using a spatula mix well.
Next, fold in the whipped cream in 3 parts into the condensed milk. The condensed milk mix is quite thickish and if you dump the entire whipped cream at once, it will deflate while mixing. So better to do in parts. You want to mix thoroughly taking care that the cream dosent deflate.
Next, fold in the chopped roasted cashews and raisins.
Chill the ice cream very well mixture for 3-4 hours in the fridge. After chilling, taste once and adjust the sweetness and cardamom if needed.
Transfer the chilled ice cream mixture to a freezer safe container Top with some more cashews and raisins if you wish.
Cover nicely with a lid or plastic cling film. Let freeze for 10-12 hours. Scoop & Enjoy!