Sweet treats
Meals
DrinksTamarind & Coconut Ice Cream
A rich, silky coconut custard ice cream with the fruity tang of tamarind, made with no added sugar. A few Richberry halves first make the tamarind taste sweet.
- Total time
- 2 hr 50 min
- Servings
- 6
- Difficulty
- Medium
Ingredients
- 200 ml coconut cream
- 500 ml milk
- ¼ tsp vanilla extract
- 8 egg yolks
- 2 tbsp tamarind paste
Directions
Heat the milk.
Bring the coconut cream, milk and vanilla just to a boil in a pan.
Temper the yolks.
Meanwhile, whisk the egg yolks until pale and frothy. Slowly whisk in half the hot milk, stirring all the time, then pour it all back into the pan.
Cook the custard.
Cook over low heat, stirring constantly with a silicone spatula, until it coats the back of the spatula. Don't let it get too hot or the eggs will scramble.
Cool and flavor.
Strain into a bowl set in a larger bowl of ice and stir to cool it quickly. Stir in the tamarind paste and refrigerate until cold.
Churn and freeze.
Churn in an ice cream maker until set, then keep frozen in an airtight container.
Before you indulge
Use Miracle Berry
Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.
Discard any pit if necessary.
Calorie savings
1 cup sugar = 688 calories
Good to know
Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.
Tangy turns sweet. More possibilities.
- Real ingredients. A sweeter tomorrow.
Richberry
Freeze-dried miracle berry halves, in packs of 10, 50 and 100.
Real ingredients. A sweeter tomorrow.
Get Richberry
