The night before, place your ice cream churning bowl in the freezer to properly chill. Also, make sure you soak your cashews overnight OR the next day for at least 6 hours. Be sure to drain before adding to blender.
Add bourbon and cane sugar to a small saucepan over medium-high and bring to a low boil. Reduce heat to simmer and swirl DON’T stir, until a bubbly caramel forms. It happens pretty quick; less than 10 minutes so stay close. Remove from heat and immediately add 3/4 of the almond milk (3 Tbsp as original recipe is written // adjust if altering batch size), sea salt, and stir. Set aside to cool. Once cooled, taste and add more salt if needed. You could also add a splash more bourbon at this point, but don't exceed 2 tsp (amount as original recipe is written // adjust if altering batch size) or it can inhibit it from freezing.
Add all ingredients except bourbon reduction and tapioca flour to blender and blend until smooth, scraping down sides as needed. Use the “liquify” setting if you have it. You want it to be completely creamy and blended with no chunks.
Add tapioca flour and HALF of the bourbon caramel and blend again. Chill remaining half of caramel.
Add mixture to ice cream maker and churn according to manufacturer’s instructions - about 45 minutes. It should look like soft serve.
Add remaining bourbon reduction in last minute OR stir in with a spoon so there's a more pronounced swirl.
Transfer to a freezer-safe container and cover well. Freeze for at least 4-6 hours or until firm.
Set out for 10-20 minutes (OR microwave for 30 seconds) before serving to soften. Will keep for up to 1 week, though best when fresh.