Maple Cashew Ice Cream Recipes

Steps:

• In a small saucepan over medium-low heat, simmer maple syrup, stirring occasionally, until the mixture reduces by a third, 8 to 12 minutes. Remove from heat and let syrup cool completely, stirring it occasionally as it cools. You should have about 1/2 cup.
• Place syrup, creamer, peanut butter, vanilla and salt in a blender or food processor (or use an immersion blender), and blend until smooth, 30 seconds to 2 minutes. Pour ice cream into a loaf pan.
• Cover and place in the freezer to harden overnight or for at least 4 to 6 hours. Remove pan from the freezer at least 10 minutes before scooping and serving, topped with chocolate shavings or sprinkles, if you like.

Steps:

• Beat the cream cheese and butter together in a large bowl until well combined; add 4 cups of confectioner's sugar and maple syrup and beat until smooth. Store in refrigerator until needed.

Steps:

• Chop cashews and put aside. In a heavy saucepan heat cream, milk and maple syrup on medium heat until it almost boils, then turn to low and reduce mixture until it thickens. Beat eggs, then add sugar to the eggs until smooth. Add 1 cup of hot cream mixture to eggs in a slow stream while mixing. Pour eggs and cream back into the rest of the cream mixture and keep on low heat for approximately 3 - 5 minutes. Cool overnight. Pour into ice cream maker for 20 - 25 minutes. About 10 minutes into the mixing, add cashews. Once thick, pour into containers and freeze.