- 20 mins
Ingredients
- 1 1/4 cups sugar
- 3 cups heavy cream
- 1 tablespoon vanilla
- 1 cup coarsely chopped cashews
- 1/4 cup water
Preparation
Step 1
1. Place water and the sugar in a large heavy bottom
pan and cook over low heat, without stirring, until
the sugar is dissolved.
2. Increase the heat to high and boil until the sugar
turns a caramel color, 3-5 minutes. Do not stir, but
swirl the pan occasionally so the caramel cooks
evenly.
3. Remove from heat and carefully pour in the cream.
The caramel is very hot, and will bubble up
violently, then solidify.
4. Return to low heat and cook, stirring with a wooden
spoon, until the caramel dissolves, 5-7 minutes.
5. Add the vanilla. Pour into a container and chill until
very cold.
6.Freeze the caramel mix in an ice cream freezer
according to directions. When it is frozen, add the
cashews. And mix in completely.