This is my favorite ice cream! LOVE the taste of brazil nut milk. This recipe is from “Raw For Dessert” of Jennifer Cornbleet.
2 Cups Brazil Nut Milk (see below)
1/2 Cup Cashews, soaked for 8 to 12 hours
1/2 Cup Agave
2 Teaspoon Vanilla Extract
2 Vanilla Beans
1/8 Teaspoon Salt
Pour 1/2 cup of the brazil nut milk and all the cashews in a blender and process until very smooth. Add the remaining 1 1/2 cups brazil nut milk and all of the agave, vanilla extract, vanilla beans, and salt and process until blended. Transfer to a jar and chill in the refrigerator for at least 2 hours or up to 2 days. Put the mixture in a ice-cream maker and freeze according to the manufacturer’s directions.