Kaju draksh is an Indian cashew and raisin ice cream. It is a perfect summer dessert for parties and potlucks. Check out how to make it in the Cuisinart ice cream maker.
Mix the sugar, pinch of salt, and evaporated milk with the whisk attachment of a hand blender (on low speed) until the sugar dissolves.
Add the heavy cream and vanilla extract and mix it. Do not whisk at this stage.
Refrigerate the mixture for at least 2 hours.
Mix the ingredients well before churning.
Pour the ingredients into the ice cream machine bowl.
Start the ice cream machine for 25-30 mins, preferably using the gelato paddle.
Add in the broken cashews and raisins at about 20 mins or as per manufacturer instructions for add-ins.
Ice cream is ready and is of soft-serve consistency.
Freeze the ice cream in a container for 6-8 hrs.
Notes
This recipe makes 1 quart ice cream.
If you are using a compressor ice cream maker, it is best to chill the bowl in the machine for 5-10 minutes before pouring and churning the ice cream mixture. This reduces the overall churn time and avoids a creamy film in the mouth which can happen due to over-churning.
Golden raisins are preferred but you can use dark ones as well.