Tamarind & maple syrup ice cream

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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.


  • 350 ml double cream
  • 350 ml milk
  • ½ vanilla bean, split lengthways then cut into 6
  • 7 egg yolks
  • 120 ml maple syrup
  • 80-100 g tamarind paste (to taste)


Place the cream, milk and vanilla in a pan and slowly bring to just below boiling point. Put a lid on and leave to infuse for 30 minutes. Whisk the egg yolks and maple syrup together until foamy. Bring the cream back to almost boiling, then slowly pour it onto the yolks, whisking continuously. Pour back into the pan and cook over moderate heat, stirring continuously until it forms a custard. Strain through a fine sieve into a clean bowl and when tepid whisk in the tamarind paste. Leave to cool, then chill in the fridge for a few hours. Churn according to your ice-cream machine instructions.