Tamarind & maple syrup ice cream

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.