Homemade Vanilla with Cashews Ice cream

Process cashew nuts using the Breville Kinetix Pro blender. Pulse for 1 minute and set aside.

Add egg yolks and sugar to a medium saucepan and whisk until a light yellow color and well combined. In another small sauce pan, heat milk over medium-low heat until it just begins to simmer. Do not stir. Gradually add milk to egg and sugar mixture, stirring constantly. Return to heat until it reaches 165º F, but do not allow it to come to a boil. As soon as it reaches the correct temperature, remove it from the heat. Pour custard base into an airtight container and store in the refrigerator until it chills to 65º F. The longer the custard base chills, the creamier your ice cream will be.

Once the custard base is ready, stir in the heavy cream, vanilla extract and choppes cashews. Chill it in a an ice bath (10 mins).

Using the Stainless steel bowl of your Breville Bakery Boss Stand mixer, pour in the mixture and freeze it for 45 minutes.

After forty-five minutes, open the door and check it. As it starts to freeze near the edges, remove it from the freezer and attach the bowl into the Breville Bakery boss mixer and mix it in a high speed until the frozen sections break up (scraper beater attachement). Then return it into the freezer.

Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing (using the Breville bakery Boss Mixer). Then freeze again.

Keep checking periodically and stirring while it freezes until the ice cream is frozen. It will likely take 2-3 hours to be ready. Enjoy it with choco wafer stick and mint leaves as garnish.