Indian Kaju Kishmish Icecream (Easy Cashew Raisin IceCream)

Ingredients (Makes approximately 1.5 Quart, Serves 4)

1 cup + 1/4 cup raw cashews
1 no 14oz sweetened condensed milk
1 pint (~475 ml) heavy cream
1/2 cup golden raisins
3-4 green cardamom pods (pound seeds only to powder, or use ready made scant 1/2 teaspoon green cardamom powder)
a generous pinch of sea salt
Method

Wash the cashews 1-2 times under a running stream of water. In a medium bowl, soak the cashews for 3 hours. 
Once the cashews have soaked, drain and discard the water. Set aside.

In a small pot, bring 2 cups of water to a rolling boil. 
Add the soaked cashews to the water and let boil for 6-8 minutes on high. Drain and set aside to cool.

Meanwhile, in a large bowl, mix together the condensed milk and heavy cream well. Roughly chop 1/4 cup of the boiled & cooled cashews and set aside.

Once the cashews have cooled, transfer the remaining 1 cup of the cashews to the blender
add about 1/3 cup of the heavy cream and condensed milk mixture and grind to a smooth paste. Use as much of the mixture needed while grinding.

Mix back the ground cashews paste to the heavy cream mixture in the large bowl, add the cardamom powder, sea salt and mix very well to form a smooth mixture. 
The mixture will be thick.

Pour the ice cream base into an ice cream maker and churn/freeze according to the manufacturer’s directions. 
Add the raisins and the chopped cashews 5-7 minutes before the end of freezing in the maker.

Transfer to a freezer friendly container and freeze well for atleast 6 hours or overnight(preferably).