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Image / Editorial

What to Make: Kaju Kishmish Ice Cream


by Meg Walker
26th Jul 2017
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Kaju Kishmish Ice Cream

Cashew nut and raisin ice cream reminds me of a street-side ice cream stall my sisters and I used to visit with our dad as a special treat. Even today I still remember the flavours. The stall is not there anymore but I found a similar ice cream being sold at a street-side stall on my recent visit to Delhi and this recipe is as close as I could get to it.

Ingredients
4 egg yolks
50g caster sugar
250ml milk
125ml double cream
1 tsp vanilla extract
30g raisins, roughly chopped
30g cashew nuts, finely chopped

Method
Put the yolks and sugar into a heatproof bowl and whisk for 7-8 minutes until pale and fluffy. Set aside. Heat the milk, cream and vanilla in a saucepan over low heat until the mixture just begins to bubble. Slowly pour the hot milk mixture onto the yolks, whisking continuously. Tip the lot back into the saucepan and cook it over a low heat for 8-10 minutes, stirring continuously, to make a custard. Once the mixture thickens, remove the pan from the heat and leave to cool slightly.

Pour the custard into an ice cream maker and churn according to the manufacturer’s instructions. Alternatively, transfer to a freezerproof container, freeze for 1 hour and stir hourly, returning to the freezer between each stir, until smooth. Just before the ice cream is ready, add the cashews and raisins. Transfer the ice cream to a container and freeze until fully set.

Extracted from Chai, Chaat & Chutney by Chetna Makan (Mitchell Beazley, approx €23). Photograph by Nassima Rothacker.

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