Coconut Vanilla Bean Ice Cream with Maple Rum Raisin Sauce

Instructions

Coconut Vanilla Bean Ice Cream

1. Drain and rinse cashews and place in a high-speed blender. Add coconut milk and blend on the highest speed until completely smooth. Line a fine mesh strainer with a double layer of cheese cloth. Pour cashew mixture through the strainer into a medium sized pot. (If using a Vitamix or other high-powered blender, the straining step can be skipped.) Twist the ends of the cheesecloth together and gently squeeze the remaining liquid out. Discard the solids or save for a later use.
2. Split the vanilla bean in half lengthwise and use a spoon to scrape out the seeds. Whisk in the the vanilla bean seeds and salt to the coconut cashew mixture. Add the vanilla bean pod and simmer over medium heat for 10-15 minutes, stirring every few minutes. Remove from heat, cool 5 minutes, and discard vanilla bean pod. Add honey and vanilla and whisk until honey is completely dissolved.
3. Refrigerate mixture until thoroughly chilled.
4. Churn the ice cream in an ice cream maker according to manufacture instructions. This can be served right out of the ice cream maker or placed in the freezer for a firmer texture. If left in the freezer for more than a few hours, allow ice cream to thaw for 20-30 minutes before serving. Serve with Maple Rum Raisin Sauce.

Maple Rum Raisin Sauce

1. In a small bowl, combine the raisins and rum. Allow raisins to soak and soften for 15 minutes or so.
2. In a saucepan over medium heat, whisk together the syrup, sugar, and 1 tablespoon of water. Whisk until the sugar is completely dissolved. Add the raisins and rum along with the butter. Simmer on low heat for 2-3 minutes. Serve warm for a thinner consistency or chilled for a thicker consistency. This will keep for several weeks when stored in the refrigerator.