Don’t think that cashew is too exotic of a fruit. Buying the frozen pulp is as easy as any other frozen pulp and making this recipe at home is a great way to invoke a carioca getaway!
Makes 1 quart of ice cream
¼ teaspoon gelatin powder
1 tablespoon plus 1 cup (250 ml) water
1 ¼ cups (265g) sugar
2 tablespoons (50g) light corn syrup
2 cups (500ml) cashew fruit pulp
Few drops of lime or lemon juice
- In a small bowl mix the gelatin with 1 tablespoon of water and soak for 3 to 5 minutes.
- Meanwhile, place the remaining 1 cup of water, sugar, and corn syrup in a medium sauce pan and bring to boil. Cook until the sugar is completely dissolved, about 3 to 5 minutes. Remove from the heat and whisk in the gelatin. Allow the syrup to cool at room temperature.
- Whisk in the cashew fruit. Taste and adjust with a few drops of lemon juice. Chill overnight.
- Run the mixture through an ice cream machine according to the manufacturer’s instructions until it becomes creamy. Use a rubber spatula to scrape the ice cream into a plastic container (take the time to enjoy some now, freshly out of the machine is my favorite time to eat ice cream). Cover with a tight lid and reserve in the freezer for up to 1 month.
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