Creamy Coconut Tamarind Ice Cream
Creamy coconut custard ice cream layered with tangy tamarind syrup, offering a tropical, indulgent dessert that’s smooth, flavorful, and easy to prepare.
Equipment
- 1 ice cream freezer with compressor
- 1 Medium saucepan
- 1 Whisk
- 1 Large Mixing Bowl
- 1 Large Mixing Bowl
- 1 ice cream storage container
Ingredients
Custard Base:
- 2 cups half-and-half
- 13.5 ounces unsweetened coconut cream
- ½ cup sugar preferably turbinado
- 4 eggs beaten
- 2 tablespoons rum or 1 teaspoon rum extract
- ½ teaspoon ground nutmeg
- ¼ teaspoon fine sea salt
Tamarind Syrup:
- 1 cup tamarind syrup reduced by half and cooled
Instructions
- Prepare Tamarind Syrup: If you don’t have tamarind syrup ready, make it according to the recipe or purchase pre-made syrup. Reduce it by half over medium heat until thickened, then let it cool completely. This concentrated syrup will provide a bold, tangy flavor that balances the richness of the coconut ice cream.
- Heat the Custard Base: In a medium saucepan, combine the half-and-half, sugar, ground nutmeg, and sea salt. Warm the mixture over medium heat until it starts to steam, being careful not to let it boil, which can curdle the eggs. Stir occasionally to dissolve the sugar and evenly distribute the spices.
- Temper the Eggs: In a separate bowl, whisk the beaten eggs thoroughly. Slowly add a small ladle of the hot half-and-half mixture into the eggs while whisking constantly. Repeat several times until the eggs are warmed, preventing them from scrambling when added to the hot custard.
- Cook the Custard: Gradually pour the tempered eggs back into the saucepan over medium-low heat, whisking constantly until the custard thickens enough to coat the back of a spoon. Avoid boiling to maintain a smooth, creamy texture and prevent curdling.
- Combine with Coconut Cream: Transfer the custard to a large mixing bowl and whisk in the unsweetened coconut cream and rum (or rum extract) until fully incorporated and smooth. Chill the mixture completely in the refrigerator to ensure proper freezing and texture during churning.
- Freeze the Ice Cream Base: Pour the chilled custard into your ice cream freezer and follow the manufacturer’s instructions to churn until it reaches a soft-serve consistency. This step ensures a creamy, custard-style ice cream with minimal ice crystals.
- Layer Ice Cream and Tamarind Syrup: In a suitable ice cream container, layer approximately one-third of the churned ice cream, then spoon half of the cooled tamarind syrup over it. Repeat with another third of ice cream and the remaining syrup, then top with the final layer of ice cream.
- Final Freeze and Serve: Smooth the top, cover the container, and freeze until fully set, about 1 hour or until firm. Use an ice cream scoop to serve, and optionally drizzle with extra tamarind syrup for presentation and flavor.
Notes
- Ensure the tamarind syrup is fully reduced and cooled before layering to prevent it from melting the ice cream.
- Use full-fat unsweetened coconut cream for a rich, creamy custard base; light versions may yield a thinner texture.
- Tempering the eggs carefully is crucial to avoid scrambling and achieve a smooth custard.
- Chill the custard thoroughly before freezing for optimal texture and creaminess.
- Layering the tamarind syrup in stages prevents it from sinking to the bottom and ensures a balanced flavor in every bite.
- Optional: sprinkle a pinch of sea salt over the top to enhance the tamarind’s tangy sweetness.
