Creamy Vanilla Bean Frozen Custard
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To best describe this dessert, I need to explain what frozen custard is. This will help set the stage for this recipe.
Frozen custard is a very thick, creamy frozen dessert made with cream, sugar, and eggs. In general, frozen custards are richer than other frozen desserts because they tend to have a higher percentage of butterfat, must contain egg yolks, and are churned more slowly. They’re most often made and served the same day to preserve the texture.
Now, on to my recipe here… To call this an ice cream might create false expectations. Ice cream is normally not this dense or rich. My custard doesn’t contain cream , I used cashews instead. My custard doesn’t contain sugar, I used raw honey instead. My custard doesn’t contain butterfat, I used coconut oil instead. And my custard doesn’t contain eggs, I used coconut meat instead. I will warn you, once the batter is finished blending… it is crazy amazing right off the spatula. You could seriously, dish it up in little bowls and chill them for a few hours and serve it as a custard like pudding. I was tempted to stop the process right there but I managed to keep it in the ice cream machine for 20 minutes. At this stage it became Oh-My-Gosh-Shut-The-Front-Door-Seriously….good!!
This is the most creamy, velvety, and taste bud tantalizing frozen dessert that I have ever made (so far). In order to recreate what I did, I don’t recommend substituting any of the ingredients. The other key thing will be the blending process. In order to get that perfect mouth texture, you must blend it until you don’t feel any grit from the nuts! That being said… I will let you be so you can try out this recipe. Oh, one last thing… just in case you are wondering, I served with custard alongside my Turkish Tahini Granola Wedges
. Perfect pair! I also drizzle Vanilla Bean Infused Agave
over the top. Yum!
Ingredients: yields 2 1/2 cups
- 2 cups raw cashews, soaked for 2+ hours
- 1 cup Young Thai coconut meat
- 1/3 cup raw honey
- 1/3 cup coconut oil, melted
- 1/3 cup almond milk
- 1 vanilla bean, seeds only
- 1/4 tsp sea salt
- After the cashews are through soaking, drain and rinse.
- Note: Vanilla bean seeds ~ slice the vanilla bean down the center of the pod. Lay the edge of the knife along the opening and scrape it from one end to the other, collecting the seeds on the knife. Don’t throw the pod away! Make Vanilla Bean Infused Agave with them.
- In a high-powder blender combine the cashews, coconut meat, honey, coconut oil, milk, vanilla and salt. Blend until the mixture is smooth and creamy. You will need to stop the machine every so often to scrape the sides down. At this time check the texture. Once you no longer feel any grit, it is ready!
- Place in an ice cream machine for 20 minutes. Remove and eat! Store leftovers in an airtight glass container in the freezer.
- To enjoy the leftovers (if there are any) remove from the freezer and allow it to sit on the countertop for 15 minutes prior to serving.
You can almost see just how dense and creamy this dessert is. Oh boy, I hope that I don’t sleepwalk tonight and eat it all.
That would just be tragic now, wouldn’t it?