Tamarind & maple syrup ice cream

Preparation info

  • For 1 litre - enough for


    • Difficulty


Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

  • About

You will need an ice-cream machine to make this the creamiest, but, failing that, freeze it in a shallow tray, breaking it up as it freezes with a fork. When it’s frozen solid, chop it up then whizz it briefly in a food processor until fluffy and freeze it again. If you simply can’t make this ice cream, then beat 200 g mascarpone with 50 ml maple syrup, 30 g tamarind paste and 100 ml double cream to form soft peaks and use this instead.