![]() ![]() I took out the last of the coconut that umma had stocked up in the freezer when she came in December. Coconut, cashew nuts and cardamom is so inbuilt into our Malabar cuisine that I could only envision how amazing this combination could be. I initially thought of making it with only coconut, then gradually the cashew nuts joined in. It was only during this weekend that I could make an ice cream for this theme. But time didn’t permit me to do so and it remained undone. ![]() The girls had been telling me that it has been long since I had made them some ice cream, the last one being the Mocha Almond Fudge, and I really wanted to make one before they went. I wanted to make the ice cream before the girls travelled, but somehow in midst of all the madness, the ice cream never materialized. I have never liked caramel or its flavor before but now I have taken a liking towards it. Of late, I have been obsessed with salted caramel. Then my mind was constantly screaming “Salted Caramel and Chocolate”. But then when I messaged Sarah, she mentioned to stick to making an ice cream. We had previously done the same theme exactly two years ago and I had posted this ice cream, which is so similar to what I am posting today! Initially, I was thinking about making butterscotch popsicles that I had bookmarked from a site. Ever since Sarah posted that this month’s theme for the Fantastical Food Fight is going to be “Ice Cream”, I have been dreaming about it. Store leftover ice cream in the freezer, ideally in a shallow container to simplify future defrosting.Some challenges are really irresistible, so much that you will make time to somehow prepare it and post it.Serve ice cream immediately, or move to the freezer for a few hours to firm up. Process until the ice cream reaches your desired consistency. Pour mixture into your ice cream maker.Add the honey, cocoa powder, vanilla extract and salt to your blender and blend to combine.In my high-powered blender, this only took a minute or two. Blend until your cashews become cashew milk. Add your cashews to your blender, then add two cups of water.Once your cashews are done soaking, drain them and rinse well.Don't soak your cashews for more than six hours, as they can become slimy. Cover your 2 cups of cashews with filtered water, then add 1/2 tablespoon of salt. Since raw cashews contain some antinutrients that make them hard to digest, I started by soaking my cashews.A pinch of salt, plus 1/2 tablespoon for soaking your cashews. ![]()
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