Quick Recipe Version (TL;DR)
Quick Ingredients
- Cashews: 1 1/2 cups raw unsalted cashews, 1 tablespoon unsalted butter, 1/4 teaspoon fine sea salt
- Caramel: 3/4 cup granulated sugar, 2 tablespoons water, 1 tablespoon light corn syrup, 1/2 cup warm heavy cream, 3 tablespoons unsalted butter, 1/2 teaspoon fine sea salt, 1/2 teaspoon vanilla extract
- Vanilla custard base: 2 cups heavy cream, 1 cup whole milk, 5 large egg yolks, 1/2 cup granulated sugar, 1 tablespoon vanilla bean paste or 2 teaspoons vanilla extract, 1/4 teaspoon fine sea salt
- Optional finish: Flaky sea salt and extra chopped toasted cashews
Do This
- 1. Toast buttered cashews at 325°F for 10 to 12 minutes, then cool and chop.
- 2. Cook sugar, water, and corn syrup to a deep amber caramel, then whisk in warm cream, butter, salt, and vanilla.
- 3. Warm 1 cup cream, milk, vanilla, sugar, and salt; temper in the egg yolks.
- 4. Cook the custard to 170°F to 175°F, strain, then stir into the remaining cold cream.
- 5. Chill the custard for at least 4 hours, until very cold.
- 6. Churn for 20 to 25 minutes, adding chopped cashews during the last minute.
- 7. Layer churned ice cream with salted caramel, freeze 3 to 4 hours, then scoop and serve.
Why You’ll Love This Recipe
- Big caramel flavor: The salted caramel is cooked until deep amber, giving it a buttery, toasty taste that stands up beautifully in frozen ice cream.
- Creamy but not too sweet: A classic vanilla custard base balances the sweetness of the caramel with rich dairy, egg yolks, vanilla, and a small pinch of salt.
- Crunch in every scoop: Cashews are roasted with butter and salt so they stay flavorful and crisp against the creamy base.
- Beautiful swirls: Layering the caramel into the churned ice cream creates ribbons of glossy golden caramel instead of blending it all together.
Grocery List
- Produce: Optional fresh mint sprigs for serving
- Dairy: Heavy cream, whole milk, unsalted butter, large eggs
- Pantry: Raw unsalted cashews, granulated sugar, light corn syrup, vanilla bean paste or vanilla extract, fine sea salt, flaky sea salt
Full Ingredients
For the Butter-Toasted Cashews
- 1 1/2 cups raw unsalted cashews, about 7 1/2 ounces or 210 g
- 1 tablespoon unsalted butter, melted
- 1/4 teaspoon fine sea salt
For the Salted Caramel Swirl
- 3/4 cup granulated sugar, 150 g
- 2 tablespoons water
- 1 tablespoon light corn syrup, 20 g, to help keep the caramel smooth and scoopable
- 1/2 cup heavy cream, warmed until steaming but not boiling
- 3 tablespoons unsalted butter, cut into small pieces
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon vanilla extract
For the Creamy Vanilla Custard Base
- 2 cups heavy cream, divided
- 1 cup whole milk
- 5 large egg yolks
- 1/2 cup granulated sugar, 100 g
- 1 tablespoon vanilla bean paste or 2 teaspoons vanilla extract
- 1/4 teaspoon fine sea salt
Optional Finishes
- 1 to 2 tablespoons extra chopped toasted cashews
- Pinch of flaky sea salt
- 1 tablespoon reserved salted caramel, for drizzling
Step-by-Step Instructions
Step 1: Toast the buttered cashews
Preheat the oven to 325°F. Line a rimmed baking sheet with parchment paper. In a small bowl, toss the cashews with the melted butter and fine sea salt until evenly coated. Spread them in a single layer on the prepared baking sheet.
Toast for 10 to 12 minutes, stirring once halfway through, until the cashews smell nutty and look lightly golden at the edges. Let them cool completely on the baking sheet. Once cool, roughly chop them into bite-size pieces. Set aside.
Step 2: Make the salted caramel swirl
Place the granulated sugar, water, and light corn syrup in a medium heavy-bottomed saucepan. Set the pan over medium heat and cook without stirring. If needed, gently swirl the pan to help the sugar melt evenly. Continue cooking for 8 to 10 minutes, until the caramel turns deep amber and reaches about 340°F to 350°F on a candy thermometer.
Remove the pan from the heat. Carefully whisk in the warm heavy cream; the mixture will bubble up vigorously, so go slowly. Whisk in the butter, fine sea salt, and vanilla extract until smooth and glossy. Pour the caramel into a heatproof bowl and let it cool to room temperature. It should be thick but pourable before layering into the ice cream. If it is very runny, refrigerate it for 20 to 30 minutes, then stir before using.
Step 3: Start the vanilla custard base
Set a medium bowl inside a larger bowl filled with ice water. Pour 1 cup of the heavy cream into the medium bowl and place a fine-mesh strainer over the top. This cold cream will help cool the cooked custard quickly.
In a medium saucepan, combine the remaining 1 cup heavy cream, the whole milk, granulated sugar, vanilla bean paste or vanilla extract, and fine sea salt. Warm over medium heat for 4 to 5 minutes, stirring often, until the mixture is steaming and the sugar has dissolved. Do not let it boil.
Step 4: Temper the egg yolks and cook the custard
Place the egg yolks in a medium heatproof bowl and whisk until smooth. While whisking constantly, slowly ladle about 1 cup of the hot dairy mixture into the yolks. This gradually warms the eggs so they do not scramble.
Pour the warmed yolk mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a heatproof spatula, for 5 to 7 minutes, until the custard reaches 170°F to 175°F and lightly coats the back of the spatula. Do not boil the custard. If you see any small bits of cooked egg, do not worry; the next step will catch them.
Step 5: Strain and chill the custard
Immediately pour the custard through the fine-mesh strainer into the bowl of cold cream. Stir until smooth, then continue stirring over the ice bath for 5 minutes to bring the temperature down quickly.
Cover the bowl and refrigerate the custard for at least 4 hours, or up to 24 hours. For the smoothest ice cream, the base should be very cold, ideally 40°F or below, before churning.
Step 6: Churn the ice cream
Churn the chilled custard in your ice cream maker according to the manufacturer’s instructions. Most machines take 20 to 25 minutes. The ice cream is ready when it looks thick, creamy, and similar to soft serve.
During the last 1 minute of churning, add the chopped toasted cashews so they distribute evenly without getting crushed. If your machine is very full, fold the cashews in by hand after churning instead.
Step 7: Layer in the salted caramel swirl
Spoon about one-third of the churned ice cream into a freezer-safe 9 by 5-inch loaf pan or a 1-quart ice cream container. Drizzle one-third of the cooled salted caramel over the top. Repeat with two more layers of ice cream and caramel.
Use a butter knife or skewer to make 2 or 3 gentle figure-eight swirls through the pan. Keep the mixing light; too much stirring will blend the caramel into the base instead of creating distinct golden ribbons.
Step 8: Freeze until scoopable and serve
Press a piece of parchment paper or plastic wrap directly against the surface of the ice cream, then cover the container tightly. Freeze at 0°F for 3 to 4 hours, until firm enough to scoop.
For serving, let the ice cream stand at room temperature for 5 to 10 minutes to soften slightly. Scoop into chilled bowls and finish with extra toasted cashews, a tiny pinch of flaky sea salt, and a drizzle of reserved salted caramel if desired.
Pro Tips
- Use a thermometer for the custard: Pull the custard from the heat at 170°F to 175°F. Above 180°F, the yolks can curdle.
- Cool the caramel before swirling: Warm caramel will melt the churned ice cream. Room-temperature caramel gives you clean, pretty ribbons.
- Do not over-swirl: A few gentle passes are enough. The goal is visible caramel pockets, not caramel-flavored vanilla ice cream.
- Toast the nuts fully: Cashews taste much richer after roasting. Let them cool completely before adding so they stay crisp.
- Freeze the ice cream maker bowl early: If using a freezer-bowl machine, freeze the bowl for at least 24 hours before churning.
Variations
- Chocolate Cashew Caramel Ice Cream: Fold in 1/2 cup mini dark chocolate chips with the toasted cashews during the last minute of churning.
- Bourbon Salted Caramel: Stir 1 tablespoon bourbon into the finished caramel after adding the butter and salt. This adds warmth and helps the caramel stay slightly softer in the freezer.
- No-Churn Shortcut: Skip the custard and churner. Whip 2 cups cold heavy cream to soft peaks, fold in 1 can sweetened condensed milk, 2 teaspoons vanilla extract, the toasted cashews, and the salted caramel in layers. Freeze for 6 hours.
Storage & Make-Ahead
Store the ice cream tightly covered in the coldest part of the freezer for up to 2 weeks. Press parchment paper directly onto the surface to reduce ice crystals. The custard base can be made 24 hours ahead and refrigerated. The salted caramel can be made up to 2 weeks ahead and stored in the refrigerator; warm it gently for 10 to 15 seconds in the microwave if it becomes too thick to drizzle. The toasted cashews can be made up to 5 days ahead and stored in an airtight container at room temperature.
Nutrition (per serving)
Calories: 630 kcal | Carbs: 45g | Protein: 9g | Fat: 48g | Saturated Fat: 25g | Fiber: 1g | Sugar: 37g | Sodium: 330mg | Cholesterol: 235mg
