Ginger Sage Cashew Ice Cream

• 1 3/4 cups organic cashews
• 1 cup unsweetened nondairy milk
• 1/2 vanilla bean, scraped or 2 teaspoons vanilla extract
• 6 roughly chopped fresh sage leaves
• 1/4 cup maple syrup/agave/honey
• 1 cup water
• 1/4 cup chopped crystalized ginger
• 1/4 teaspoon sea salt
• 3 tablespoons cocoa nibs (optional, sub chocolate chips if you like it sweeter)

1. Place the cashews in a large jar and cover with filtered water. Soak for at least 6 hours or overnight (highly recommend an overnight soak if you don't have a Vitamix or other high-powered blender.) Drain and rinse well.
2. Place the vanilla bean paste, scraped vanilla bean, chopped sage leaves, and milk of choice in a saucepan on medium heat, stirring occasionally until the mixture is almost boiling. Remove from heat, cover, and let steep for 10 minutes. Let cool. Pass through a fine mesh sieve.
3. Place the rinsed cashews, vanilla sage milk, sweetener, and 1 cup water in a blender or food processor and blend into a smooth creamy custard. Transfer to a bowl, cover with plastic wrap and chill in the fridge for at least one hour.
4. Transfer to the bowl of your ice cream maker and freeze according to the instructions. Once the custard starts to thicken, add chopped ginger, sea salt, and cocoa nibs. Eat it right away or store in a freezer-safe container until snacking time! If it's frozen solid, let the ice cream thaw for 20+ minutes before digging in.

cashews, milk, vanilla bean, sage, maple syrupagave, water, crystalized ginger, salt, cocoa

Taken from food52.com/recipes/36802-ginger-sage-cashew-ice-cream (may not work)