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This is my favourite holiday ice cream, and one that I was very very sad to give up when I could no longer handle dairy. I make this with the help of the Deluxe Cooking Blender, however I do include modifications below if you don’t have this appliance in your kitchen.

Ingredients : 

• 1 cup water
• 1 cup raw cashews
• 1 can of coconut milk
• 6 egg yolks
• Sparse 1/2 cup of sugar (measure half cup then shake a little out)
• 1/4 cup of honey (or maple syrup)
• 1/4 tsp salt
• Add in : 1.5 tsps peppermint extract
• The late late add in : 1/4 cup crushed gluten free candy canes

Directions:

1. Add all ingredients (except add ins) to Deluxe Cooking Blender, turn to GRIND and press start. 
2. Turn dial to SAUCE and press start. When blender prompts ADD press cancel. 
3. Add peppermint extract. Pulse to mix.
4. Pour mixture through fine mesh strainer, refrigerate for 4 hours or overnight.
5. After it’s cooled, put mixture through ice cream maker. During the last 2 minutes, add the 1/4 cup of crushed candy cane. Ice cream will be soft serve consistency. Scrape into a freezer safe container.

This mixture will remain scoopable and delicious for days. No worries about it turning into a rock. Enjoy! Often

** If you do NOT have the Deluxe Cooking Blender you can still make this with modifications. 

1. Place ingredients (except for add ins) into high powered blender and blend until smooth. 
2. Transfer to a pot and cook until mixture is above 165° but below 185° (below 165° you could get sick, above 185° and you’re making scrambled eggs, not ice cream)
3. Remove from heat and add peppermint extract. Stir to combine.
4. Pour mixture through fine mesh strainer, refrigerate for 4 hours or overnight.
5. After it’s cooled, put mixture through ice cream maker. During the last 2 minutes, add the 1/4 cup of crushed candy cane. Ice cream will be soft serve consistency. Scrape into a freezer safe container.