Maple Ice Cream with Tipsy Raisins and Maple-Candied Cashews

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
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