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In this ice cream, a vanilla-maple base gets studded with golden raisins (after an extended bath in bourbon and vanilla) and roasted cashews (that have been candied with butter, brown sugar and more maple syrup). I think it’s a pretty winning combination.
Makes: 1.5 quarts
1/3 cup golden raisins ½ cup bourbon 1 vanilla bean, seeds scraped, divided 1 egg white, beaten until a little stiff 2 cups unsalted cashews 1 cup maple syrup (grade B is best), divided 2 tablespoons salted butter ¼ cup light brown sugar a few pinches of sea salt, divided 2 tablespoons sugar, divided 1½ cups whole milk 1½ cups heavy cream 5 large egg yolks