Recipe- Enjoy Kaju Kishmish Ice Cream With Your Family

An easy no-churn ice cream made with cashews and raisins! This Kaju Kishmish Ice Cream requires only few ingredients and makes a refreshing summer treat. To tell you guys the truth, I do have an ice cream attachment with my stand mixer and I have used it in the past.

But mostly, I am just lazy to take it out and prepare the base and chill it.So, when the ice cream craving kicks in, I want to make it immediately and since no churn ice creams are so easy, I always end up making them.

Ingredients

2 cup + 1/4 cup heavy cream 16 oz + 2 oz, divided
1/3 cup + 1 tablespoon milk powder 43 grams
1/2 cup cashews 70 grams, raw, unsalted, roughly chopped
1/2 cup golden raisins 70 grams
14 oz can condensed milk or add only 3/4 of the can to reduce sweetness
3/4 teaspoon vanilla extract

Method

* To a small pan on medium heat, add 1/4 cup (2 oz) heavy cream. Add milk powder to it.

* Mix until both are well combined and cook for 1 to 2 minutes.

* Then add the cashews and raisins and cook for around 2 to 3 minutes on medium heat. The milk powder and cream mixture solidifies (becomes like mawa/khoya). Remove pan from heat and let it cool down a bit.

* Meanwhile, beat the remaining 2 cups (16 oz) heavy cream using the wire whisk attachment of your stand mixer (or use your hand mixer), until it forms peaks. Remember to not over-beat else it will separate. Set it aside.

* It's a good idea to chill the bowl and the whisk attachment for 20 minutes before you beat the cream in it. The cream should also be cold.

* Add condensed milk to a large bowl and then add vanilla extract to it and mix.

* Start adding the whipped cream into the condensed milk. Take a small amount of the whipped cream and start mixing by moving the spatula in one direction. Fold the whipped cream in parts and fold slowly until all of the whipped cream is combined.

* Then, add the prepare mawa-cashew-raisins mixture. Mix until it's all combined with the base.

* Transfer ice cream to an ice cream container (or any freezer safe container) and freeze overnight.

* To serve, take out the ice cream from the freezer and let it remain at room temperature for 10 minutes. Then scoop and serve.