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Title: Indian Kaju Kishmish Icecream (Easy Cashew Raisin Icecrea
Categories: Icecream, Indian
Yield: 1 -1/2 quart

1 1/4 c Raw cashews
14 oz Sweetened condensed milk
2 c Heavy cream (475 ml)
1/2 c Golden raisins
3 Green cardamom pods;
- up to 4, pound seeds only
- to powder -OR-
1/2 ts Cardamom powder; scant
1 pn Sea salt; generous

Wash the cashews 1 to 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 to 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 to 7 minutes before the end of freezing in the
maker.

Transfer to a freezer friendly container and freeze well for at least
6 hours or preferably overnight.

Recipe by sanjuro

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
indian-kaju-kishmish-icecream-cashew-raisin-icecream.txt>

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