Coconut Tamarind Ice Cream
Creamy coconut custard-style ice cream with a swirl of gooey tamarind syrup...
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Equipment
Ingredients
- 1 cup tamarind syrup, reduced by half and cooled - see Ingredients in Post
- 2 cups half and half
- 13.5 ounces unsweetened coconut cream - see Ingredients in Post for more information
- ½ cup sugar - I like turbinado
- 4 eggs, beaten
- 2 tablespoons rum - or 1 teaspoon rum extract
- ½ teaspoon ground nutmeg - I like fresh ground nutmeg
- ¼ teaspoon fine sea salt
Instructions
- Unless you have tamarind syrup on hand, you will need to make it (or buy it), and reduce, then cool it.
- Combine half and half, sugar, nutmeg, and salt in a saucepan. Heat until the mixture starts to steam - hot not boiling.
- Whisk the eggs THOROUGHLY. Temper the eggs by whisking a small ladle of the half and half mixture into the eggs. Repeat several times until the eggs are warm.
- When the eggs are warm, add them to the saucepan over medium-low heat. Whisk constantly until the mixture begins to thicken. DO NOT BOIL.
- Add the tempered eggs and half and half mixture to a mixing bowl. Add the coconut cream and rum. Whisk until smooth. CHILL COMPLETELY.
- Freeze the custard base according to manufacturer's instructions.
- Layer about ⅓ of the ice cream in an appropriate container. Spoon about half of the tamarind syrup over top. Layer another ⅓ of the ice cream, then top with the remaining syrup. Top with the remaining ice cream. Freeze until ready to serve.
Notes
Macronutrients include 1/2 cup of reduced tamarind syrup and 1/8 of the ice cream.
Nutrition
Calories: 328kcal | Carbohydrates: 30g | Protein: 5g | Fat: 19g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com