Cb&Jam (Cashew Butter Ice Cream With An Apple Jam Ripple)

1. 1

   Dissolve the cornstarch in 50ml milk, leave to rest.

2. 2

   In a small saucepan combine the leftover milk and the sugar, place on a stove, bring to an almost boil, add the cornstarch milk and continue cooking on medium heat stirring constantly until thickened. Take off heat, add the cashew paste, mix until smooth, cool to room temperature, then transfer into the fridge overnight.

3. 3

   Churn in your ice cream machine according to the manufacturer's instructions. Transfer the freshly churned ice cream into an airtight container, alternating layers of ice cream and apple jam, preferably homemade. Keep in the freezer for al least 4hours until firm:)

* Per serving · 4 servings · Values may vary.