Vegan Bourbon Vanilla Bean Ice Cream

INGREDIENTS

1 cup

Raw Cashews (soaked in very hot water for 10 minutes or soaked in room temperature water overnight, rinsed and drained, 122g)

1 3/4 cups

Full Fat Coconut Milk (386g, 1 Can)

Whole Vanilla Bean Pod (cut in 1/2)

1 tbsp

Vanilla Extract

1 tsp

Vanilla Bean Paste (or more extract)

3 tbsp

Maple Syrup

3 tbsp

Bourbon Whiskey

1/4 cup

Water (59g)

1/3 cup

Light Brown Sugar (packed, 58g)

1/4 tsp

Sea Salt

*See note on commercial Ice Cream Cones