Cashew Caramel Custard Recipe – Easy Indian-Style Frozen Dessert

Last Updated on 2 months by Neha Deshmukh

Cashew Caramel Custard Recipe – Easy Indian-Style Frozen Dessert

Hey everyone! If you’re anything like me, you love a good frozen dessert, especially one that feels a little bit special. This Cashew Caramel Custard is exactly that – creamy, dreamy, and packed with the nutty goodness of cashews and a rich, homemade caramel. It’s an Indian-inspired twist on classic custard, and honestly, it’s become a family favorite. I first made this for a summer get-together, and it disappeared within minutes! Let’s get into it.

Why You’ll Love This Recipe

This isn’t your average ice cream. The caramel is made from scratch, giving it a depth of flavor you just can’t get from store-bought versions. Plus, the cashews add a wonderful texture and a distinctly Indian touch. It’s surprisingly easy to make, even though it takes a little time for chilling and churning. Trust me, the wait is so worth it. It’s the perfect balance of sweet, nutty, and creamy – a truly delightful treat!

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup sugar (approx. 200g)
• 2 ½ cups heavy cream (600ml) – I’ll talk more about this later!
• 1 cup roasted salted cashews (approx. 150g), roughly chopped
• 1 teaspoon pure vanilla extract (approx. 5ml)
• 1 cup 2% milk (240ml)
• 3 large eggs

Ingredient Notes

Let’s chat about a few key ingredients to make sure you get the best results.

• Cashews: We’re using roasted, salted cashews here. Roasting them really brings out their flavor, and the salt balances the sweetness. Feel free to use raw cashews, but you’ll want to roast them yourself for about 10-15 minutes at 180°C (350°F) before chopping.
• Heavy Cream: This is where the richness comes from! Don’t skimp on the fat content here – it makes all the difference. In India, custard-based desserts (like kheer or shahi tukda) often use full-fat milk and cream for that luxurious texture.
• Vanilla Extract: A good quality vanilla extract elevates the whole dessert. I prefer using pure vanilla extract over imitation.
• Custard Variations Across India: You’ll find that custard-based desserts vary hugely across India. Some regions use cardamom instead of vanilla, others add saffron for a beautiful color and aroma. Some even incorporate rosewater! Feel free to experiment with flavors you love.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the caramel. Melt 1 cup of sugar in a skillet over medium heat, stirring constantly. Keep stirring until it turns a beautiful dark amber color. Be careful not to burn it!
2. Now, slowly heat 2 ½ cups of heavy cream. Once heated, gradually pour it into the caramel, stirring constantly until the caramel dissolves completely. Mix in the vanilla extract and let the caramel cool down.
3. In a separate saucepan, heat 1 cup of milk and the remaining cream until it just starts to boil. Don’t let it boil over!
4. While the milk mixture is heating, whisk the 3 eggs in a bowl. Slowly drizzle in about half of the hot milk mixture while whisking continuously. This is called “tempering” the eggs, and it prevents them from scrambling.
5. Pour the egg mixture back into the saucepan with the remaining milk and cook over medium heat, stirring constantly, until the custard thickens enough to coat the back of a spoon – about 170°F (77°C).
6. Strain the custard through a fine-mesh sieve into a bowl. This will remove any lumps and give you a super smooth texture. Combine the strained custard with the cooled caramel mixture.
7. Refrigerate the mixture for at least 3 hours, or even better, overnight. This allows the flavors to meld together beautifully.
8. Once chilled, add the chopped cashews to the custard. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
9. Finally, transfer the churned custard to a freezer-safe container and freeze for another 3-4 hours before serving. Patience, my friend, patience!

Expert Tips

• Don’t walk away from the caramel! It can burn quickly.
• Tempering the eggs is crucial. It prevents them from cooking too quickly and becoming scrambled.
• Straining the custard ensures a silky-smooth texture.
• For a more intense cashew flavor, you can grind some of the cashews into a powder and add it to the custard base.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the heavy cream and milk for full-fat coconut cream. It will give the custard a lovely coconut flavor!
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: Add a pinch of cardamom powder to the custard base for a warm, aromatic flavor. My grandmother always added a little cardamom to her custards.
• Festival Adaptations: This custard is perfect for special occasions! During Diwali, you could garnish it with silver leaf (vark). For Holi, a sprinkle of pistachios and almonds would be beautiful.

Serving Suggestions

This Cashew Caramel Custard is delicious on its own, but you can also get creative with your serving. Try it with:

• A sprinkle of chopped pistachios or almonds
• A drizzle of caramel sauce
• Fresh fruit, like mangoes or berries
• Crumbled biscuits or cookies

Storage Instructions

Store leftover custard in an airtight container in the freezer for up to 2 weeks. It’s best enjoyed within a few days for optimal texture and flavor.

FAQs

Let’s answer some common questions:

1. Can I make this custard without an ice cream maker?

Yes, you can! It will require more effort, but it’s possible. Pour the chilled custard mixture into a freezer-safe container and freeze for about 3-4 hours, then take it out and whisk vigorously to break up the ice crystals. Repeat this process every 30-60 minutes for about 3-4 times until the custard reaches your desired consistency.

2. What is the best type of cashew to use for this recipe?

Roasted, salted cashews are ideal. But if you only have raw cashews, roast them yourself!

3. How can I adjust the sweetness of the custard?

You can adjust the amount of sugar in the caramel to your liking. Start with 1 cup and add more if needed, tasting as you go.

4. Can this custard be made ahead of time and frozen for longer than a few days?

While it’s best enjoyed within a couple of weeks, you can freeze it for longer. However, the texture may change slightly over time.

5. What does “tempering” the eggs mean and why is it important?

Tempering means slowly raising the temperature of the eggs by gradually adding hot liquid while whisking. This prevents the eggs from scrambling when added to the hot milk mixture.

6. Can I substitute the heavy cream with something else?

You can try using half-and-half, but the custard won’t be as rich and creamy. Coconut cream is a great vegan alternative!

Enjoy making (and eating!) this delicious Cashew Caramel Custard. I hope it brings a little bit of Indian sweetness to your day! Let me know how it turns out in the comments below.