Tamarind Ice Cream

Adapted From The Sugar Mill Restaurant Caribbean Cookbook: Casual and Elegant Recipes Inspired by the Islands (1996, Harvard Common Press)

Authors Jinx and Jefferson Morgan, owners of the famed Sugar Mill Hotel and Restaurant on Tortola in the British Virgin Islands, created this custard-based ice cream as a way to use  fruit from the soursop trees on their property. Tamarind makes a refreshingly sweet/tart substitute. 

2 ½ cups milk

1 ½ cups sugar

2 eggs, beaten

¾ cup tamarind paste or concentrated tamarind nectar*

¼ teaspoon salt

¼ fresh lime juice

1 cup heavy cream

In a heavy saucepan, scald the milk by bringing it just to the point where bubbles start to form on the surface, but not to boiling. Remove from heat. Add the sugar and stir to dissolve. Add a teaspoon or two of the hot milk mixture to the eggs, beating well. Then pour the remainder of the milk mixture over the eggs and beat until well blended (Incorporating some of the hot liquid into the eggs first helps to temper them and keep them from curdling.) Cook mixture in a double boiler, or improvise with a bowl set over a pan of simmering water, until the custard is thick and smooth. It should be thick enough to coat the back of a spoon. Chill thoroughly.**

Stir in the tamarind paste or nectar, salt, lime juice and heavy cream. Churn and freeze according to directions for your ice cream maker.

Makes 6 servings

*Tamarind paste and tamarind nectar can be found in many Asian, Mexican and Indian specialty markets.

**Custard mixture churns and freezes best when it is very cold. An overnight chilling works well.

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