This ice cream is intensely yummy and tamarind is not a taste most of us are all that familliar with in the states. Tamarind is a seed pod with several seeds inside of a husk and the pulp is on the outside of the seeds.  It has a unique citrus flavor.  I have made pulp from the seeds though this time I used premade pulp rather than soaking the seeds. After returning from a trip to San Miguel where I was on a tamarind kick trying everything from tamarind margaritas, made with both mescal and tequila as well as tamarind candies. I thought it would be great to bring some of that great taste back home. I have taken a West Indian Caribbean Recipe and changed out the regular sugar with Piloncillo Sugar. If you are not familiar with this sugar it is pure cane sugar that comes in a little hard sugar cone. It takes  a little extra work but the rich taste is well worth the time of cutting into smaller pieces and then adding a little water and mixing till a nice brown liquid. It would probably be quicker to heat but I didn’t want to wait for it to cool down before I added it to the eggs. Regardless it is such a rich taste that you won’t be disappointed.

Tamarind Coconut Ice Cream

Ingredients

3/4 cup Coconut Cream

2 cups Whole Milk

¼ tsp. Vanilla

8 Egg Yolks

2 tbsp Tamarind Paste

3 small cones to equal 5 oz Piloncillo Sugar chop and add 1/4 cup of water to mix until smooth

1 cinnamon stick for grating or just

Chocolate in this case Chocolate Chili Bar

Instructions:

First measure the Piloncillo sugar and then cut into small pieces and dissolve into a 1/4 cup of water until it is smooth. Then mix the coconut cream, milk and the Vanilla into a small sauce pan and bring to boiling and then take off of the heat and let cool. Then whisk the egg yolks and Piloncillo sugar together until foamy.  Temper the egg and sugar mixture with small amounts of the hot cream mixture before you pour the eggs into the cream pan. Heat the mixture over low heat being careful not to scramble the eggs. pour the liquid into a bowl within a larger bowl filled with ice and water to chill. Then add the tamarind paste and let chill in the fridge.  Follow the instructions for your ice cream maker and while churning add some grated cinnamon.

Put into the freezer to harden and serve with a little chocolate garnish.