Combine grilled cashew, milk, cream, coconut flower nectar, and dark palm sugar in saucepan, bring to simmer then remove from heat, blend over high speed, pass through chinois.

While cashew milk base is heating, whisk egg yolks with white sugar until very light and foamy, 2–3 minutes, then temper warm cashew milk base into egg yolk mixture.

Return ice cream base to saucepan, warm to 80°C over medium heat, stir continually with spatula, remove from heat and pass through chinois, then reserve in storage containers and freeze for service.