Recipe

Recipe:
1. Preparation:
Begin by preparing the ingredients. For this recipe, gather 500 ml of full-fat milk, 2
tablespoons of corn flour (or 4 teaspoons of milk powder if making during fasting), 1/3 cup of
cashew nuts, 1/2 cup of sugar, 3/4 cup of whipping cream, vanilla essence (if desired), and
some cashew nuts and raisins for garnish.
2. Cooking the Base:
- In a mixing bowl, combine the full-fat milk with the corn flour. Stir until the corn flour is
completely dissolved in the milk.
- Grind the cashew nuts into a smooth paste using a mixer grinder. Add a small amount of
milk to aid in grinding.
- Heat the milk mixture in a pan over low heat. Stir continuously to prevent lumps from
forming.
- Once the mixture begins to thicken slightly, add the cashew nut paste and sugar.
Continue stirring until the sugar is completely dissolved and the mixture achieves a smooth
consistency.
- Remove the pan from heat and allow the mixture to cool to room temperature.
3. Whipping Cream:

- In a separate bowl, pour the whipping cream and whip it using an electric beater until soft
peaks form. Add vanilla essence for flavor, if desired.
4. Combining the Base and Cream:
- Once the milk mixture has cooled down, gently fold in the whipped cream until well
combined. Be careful not to deflate the whipped cream.
5. Freezing:
- Transfer the ice cream mixture into a freezer-safe container. Cover the container with a
plastic sheet to prevent ice crystal formation on the surface.
- Place the container in the freezer and allow the ice cream to set for approximately 3 to 4
hours.
6. Adding Cashew Nuts and Raisins:
- While the ice cream is setting, soak some cashew nuts and raisins in hot water for about
15 minutes. After draining, chop them finely and set aside.
- After 3 to 4 hours, remove the partially set ice cream from the freezer. Blend it using an
electric blender or grinder until smooth.
- Mix in the chopped cashew nuts and raisins, reserving some for garnish.
7. Final Freezing:
- Pour the blended ice cream back into the container and sprinkle the reserved cashew
nuts and raisins on top for garnish.
- Cover the container tightly with a plastic sheet and return it to the freezer.
- Allow the ice cream to set completely overnight or for at least 8 to 10 hours.
Serving:
Before serving, let the ice cream sit at room temperature for 2 minutes to soften slightly.
Scoop the creamy Cashew Nuts Ice Cream into bowls or cones and enjoy its rich flavor and
velvety texture.garnish it with chopped dry fruits.

Caution:
- Ensure that the cashew nuts are ground into a smooth paste to avoid any gritty texture in
the ice cream.
- When heating the milk mixture, stir constantly to prevent burning and ensure a smooth
consistency.
- Be cautious while folding in the whipped cream to maintain the airiness of the mixture.
- Store the ice cream in a freezer-safe container and cover it tightly to prevent freezer burn
and ice crystal formation.

Conclusion:
Treat yourself to the homemade Cashew Nuts Ice Cream, a creamy delight that offers a
perfect balance of sweetness and nuttiness. With its smooth texture and delicious flavor, this
ice cream is bound to become a favorite dessert option for any occasion. Share the joy of
homemade goodness with your loved ones and enjoy each delightful scoop of this ice
cream.