TOASTED CASHEW ICE CREAM

           ⅓ cup unroasted cashews           ⅓ cup sugar
           2 egg whites                      1 cup heavy cream
           ⅛ tsp salt                        

Chop the cashews very fine. Put in a pan over medium-high heat and stir until medium brown. Set aside to cool. Beat the egg whites and salt until stiff, then slowly add sugar. Whip the cream to soft peaks.

Fold the cream and cooled nuts into the meringue. Pour into a cold container and freeze overnight.

Adapted from “Recipes on Parade: Desserts” (1965). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!