Coconut tamarind ice cream

Coconut tamarind ice cream

By
From
The Food of Vietnam
Makes
20 scoops
Photographer
Alan Benson

Ingredients

Quantity Ingredient
200ml coconut cream
500ml full-cream milk
1/4 teaspoon vanilla bean paste
8 egg yolks
150g sugar
2 tablespoons tamarind paste

Method

  1. Mix the coconut cream, milk and vanilla bean paste in a saucepan and bring to boiling point. Meanwhile, whisk the egg yolks and sugar using an electric mixer until pale.
  2. Slowly add half the hot milk mixture to the egg yolk mixture, stirring all the time. Now stir the egg mixture into the remaining hot milk mixture and cook over low heat, stirring constantly with a silicon spatula, until the liquid reaches 83ÂșC, or coats the back of the spatula. Do not allow the egg to scramble.
  3. Strain the liquid immediately into a bowl set over an iced water bath. Stir the liquid to bring down the temperature, then stir in the tamarind paste. Transfer to the refrigerator and leave to chill.
  4. Churn the liquid in an ice-cream machine in 20-minute increments for 40 minutes.
  5. Freeze in an airtight container until required.
Tags:
The Food of Vietnam
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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