White Miso Plum Ripple Cashew Nut Ice Cream

1. 1

   Toss plums with a tablespoon (or more, depending on the sweetness of your plums) sugar in saucepan and cook, over medium heat, until bubbling and saucy, about 15 minutes. Puree briefly in blender or food processor (you want it to be a little chunky still, so don't make plum soup).

2. 2

   Meanwhile, bring the cashew milk, remaining 3/4 cup sugar and corn syrup to a simmer in saucepan over medium heat. Remove from heat and set aside.

3. 3

   Place cashew milk mixture and miso in a blender. Process until smooth.

4. 4

   Cover and chill both mixtures in refrigerator for 2-3 hours or overnight.

5. 5

   Process ice cream as per manufacturer's instructions. Once ice cream is done, spoon some of the plum mixture into your storage container; scoop in some of your cashew ice cream. Alternate scoops of plum mixture and ice cream; you may have more plum mixture than needed, reserve any excess for another use. Cover and freeze for 2-3 hours. Let sit 15 minutes before serving.

6. 6

   Soak cashews in filtered water for 2-3 hours or overnight. Drain and rinse.

7. 7

   Place the soaked cashews and measured filtered water in blender; process until smooth (taking breaks to scrape down the sides and blend again if you have a less-than-high-powered blender like mine).

No additional tips available.