Simmer on low, stirring frequently until rich and jammy and the total volume in the pot has reduced by about one-third. If you don't want to use refined sugar you could substitute it for something like maple syrup but be aware anything other than plain sugar will have a stronger flavour which may distract from the blueberry and cashew flavour in the final ice cream. To make the blueberry jam measure out the blueberries and add them to a small pot with the sugar and a couple of tablespoons of water to get it started. It's almost a shame to put this in ice cream, it's so delicious you could easily pop it into a jar and spread it on toast instead of peanut butter. Test it will a spoon or between your fingers, again it should be smooth without any grittiness or large particles. Blend until it resembles fine bread crumbs and is starting to creep up the sides.Īdd the peanut oil and blend again until a smooth paste forms. Put the roasted cashews into the chopping bowl of an immersion blender or food processor. If there are still gritty large particles you need to keep blending. It should have a smooth, creamy consistency. Taste the cashew milk or rub some between your fingers. Blend the water and cashews well until it forms creamy milk. This can be water from the tap, it does not need to be cold water from the fridge or especially 'room temperature water. Plus they are a total pain to clean.Īdd the cold water to the cashews. I don't recommend using a blender as I find the finer pieces tend to get stuck in the bottom and it's hard to get a smooth consistency. Alternatively, you can use a food processor. Delicious! To make the blueberry cashew ice creamĭrain the soaking water off and put soaked cashews into a deep bowl you can use an immersion blender in. Looking for more fabulous blueberry desserts? Why not try making my blueberry coulis which is perfect drizzled over my no bake blueberry cheesecake. You will need a good-quality immersion blender or you can use a food processor. The secret to this recipe is to blend blend blend. It's worth making the two to get a more complex cashew flavour and they are super easy to whip up yourself at home. This version uses pure cashews in two different forms, milk with raw cashews and butter with roasted cashews. Which is better? I couldn't say, but I wrote a post comparing the two so you can decide for yourself. If that sounds more like you, check out my recipe for coconut blueberry ice cream. Originally I made this recipe with coconut. It's plant-based and both dairy and egg free, perfect for those with allergies or dietary restrictions. This fresh blueberry cashew ice cream is the most amazing colour and sings of sweet blueberries and roasted, creamy cashews.
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