Bourbon Soaked Cherry Vanilla Bean Ice Cream

INGREDIENTS

1 3/4 cups

Full Fat Coconut Milk (386g, 1 Can)

Whole Vanilla Bean (beans scraped, pod reserved (I use Rodelle))

1 cup

Pitted Fresh Sweet Cherries such as Bing (quartered and halved., 144g)

3 tbsp

Maple Syrup

3 tbsp

Bourbon Whiskey

2 tsp

Vanilla Extract (I use Rodelle)

1 cup

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

1/4 cup

Water (59g)

1/2 cup

Light Brown Sugar (packed, 105g)

1/4 tsp

Sea Salt