Cashew butter and apple syrup
Hi Mattie, greetings from France!
I just invested in a Kenwood Chef with an ice cream maker attachment, and am looking forward to trying this recipe. Here in France we have cashew butter, which consists of only puréed cashews, and is nice and smooth. Have you ever tried anything like this, or do you have any idea of the quantity of cashew butter I should use to replace the nuts? If not, I'll try it with say 1/2 cup, adjust the liquid, and let you know my results.
Also, I have some apple concentrate syrup on hand. Have you ever used this? It is nice and sweet, but may give a little acidity, so I might reduce or omit the vinegar. What do you think?
I just discovered your wonderful site, and am looking forward to looking around it! Many thanks!