In a small ziploc bag, crush half a pack of swad cashew chikki into big crumbs using a rolling pin.
In a small pan, heat about 1/3 cup sugar until amber colored. Add about a tablespoon of salted butter, and a few splashes of heavy cream. Add a good pinch of sea salt, and cook until the sauce get a nice consistency.
Prepare ice-cream base according to the machine instructions (this was our first time using it). I used 1 cup milk + 3/4 cup sugar + 2 cups heavy cream + 1 tablespoon vanilla + 1 teaspoon vanilla bean paste. I removed about half of the vanilla ice-cream to eat by itself. In the remaining mixture, stir in most of the chikki crumbs, and some of the caramel sauce. Remove into a container, and then drizzle more caramel sauce, and sprinkle the chikki crumbs, followed by more caramel drizzle. Cover and keep in the freezer.
In a small pan, heat about 1/3 cup sugar until amber colored. Add about a tablespoon of salted butter, and a few splashes of heavy cream. Add a good pinch of sea salt, and cook until the sauce get a nice consistency.
Prepare ice-cream base according to the machine instructions (this was our first time using it). I used 1 cup milk + 3/4 cup sugar + 2 cups heavy cream + 1 tablespoon vanilla + 1 teaspoon vanilla bean paste. I removed about half of the vanilla ice-cream to eat by itself. In the remaining mixture, stir in most of the chikki crumbs, and some of the caramel sauce. Remove into a container, and then drizzle more caramel sauce, and sprinkle the chikki crumbs, followed by more caramel drizzle. Cover and keep in the freezer.
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