It’s ice cream time again!
One of my favorite flavors of Ben & Jerry’s is something called Uncanny Cashew. It’s vanilla ice cream with a caramel swirl and caramel coated cashews. The last pint David and I shared was on our honeymoon at Treebones Resort in Big Sur. (The food was so good that we couldn’t seem to save room for dessert at the table, so we retreated to our cabin with the ice cream to eat later on).
Of course, since I got the ice cream maker, we haven’t bought a lot of ice cream, which might be why we didn’t notice that the flavor had been cancelled. A trip to the Flavor Graveyard at Ben & Jerry’s website confirms it–Uncanny Cashew is no more.
Of course, that just made me crave it even more. So what to do? Make my own, obviously! I took the Sweet Cream Base recipe from the Ben & Jerry’s cookbook, spiked it with a little bit of vanilla, and made another batch of the caramel from the Peanut Butter Cookies with Salted Peanut Caramel for the swirl and to coat the cashews.
Ben & Jerry’s Uncanny Cashew Ice Cream
Adapted from the Ben & Jerry’s Ice Cream & Dessert Cookbook
- 1 cup of cashews
- 1 batch of salted caramel sauce, cooled (recipe follows)
- 2 large or extra large eggs
- 3/4 cup sugar
- 2 cups of heavy whipping cream
- 1 cup of milk
- 2 teaspoons pure vanilla extract
1. Dip single cashews into caramel sauce and place one at a time onto a baking sheet covered in parchment paper. Freeze until caramel hardens, about an hour.
2. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add the vanilla extract and blend again.
3. Transfer the mixture to an ice cream maker. Add while the mixer is on the low setting, then turn it up to high.
4. Once the ice cream is almost finished (about 1 minutes before it is done) add the chilled cashews. Once the cashews are mixed in, drizzle in about a half a cup of the caramel sauce, for the caramel swirl. You will have extra sauce, and you should save it. It’s delicious on top of the ice cream.
When it’s done in the ice cream machine, the ice cream will be the consistency of soft-serve. Freeze for at least two hours for a solid, scoopable ice cream.
- 1 cup (250ml) heavy cream
- 1/2 cup (125ml) water
- 1 cup (200g) granulated sugar
- 1 tablespoon light corn syrup
- 1/8 teaspoon kosher salt
- 3/4 cup (100g) finely chopped roasted salted peanuts
1. Start by warming the cream in a saucepan or in the microwave. You want it to be hot, but not to the point that it boils.
2. Cook the water, 1 cup sugar, corn syrup, and salt in a saucepan over medium-high heat until it turns a nice, golden brown color.
3. Remove from heat and immediately whisk in the hot cream in a slow, steady stream.
4. As it cools, the caramel will set up. When it has thickened to a caramel sauce, but is still pourable, dip your cashews. Allow to cool completely before adding to the ice cream base.
Note: Delicious! And very, very close to the original, if not the same. It’s hard to say, without a sample to compare. The only thing that didn’t work is the caramel swirl–it ended up just kind of blending into the ice cream. I’ve got some ideas on how to prevent that next time, but I’m not entire sure it’s possible to get a good, frozen swirl at home. I don’t mind testing out my theories though–I know I’ll be making this ice cream again. It’s nice to know that I don’t have to give up on Uncanny Cashew just because Ben & Jerry’s did!