Keeping Cool

Well, not really. The weather here in Ohio has been just gorgeous for the past two weeks. Temperatures in the lower 80’s and no humidity at all. The best part is that it is supposed to remain like that for the rest of the month. If Ohio’s summers were always like this, I wouldn’t mind them so much. Anyway, Jon’s mom gave me a Kitchen Collection gift certificate for my birthday back in June and i bought an ice cream machine with it. As much ice cream as Jon eats I figured the smartest thing was to get one. So I have been experimenting with my new toy. I am so happy with it. These are some of the things that I’ve made so far:

One of the first ingredients that I had to use were strawberries, of course. I followed a recipe for Strawberry Ice Cream like Ben and Jerry’s that I found on Delicious, isn’t it?

Another refreshing treat that I made was using my most favorite fruit ever!

Oh delicious mangoes, what would life be without you? This is a very simple recipe that my mom used to make and that doesn’t requiere an ice cream machine. All you need is a large mango and 1 can of sweet condensed milk. Cut the mango and processed it with the milk in a food processor. Pour into a dish and freeze for 2 hours. That’s it! I used bread crumbs mixed with cinnamon and brown sugar for the topping:

The following recipe’s star ingredient is one that I am addicted to. It is hard not to get addicted to its sour and sweet flavor. I love to eat it right off the pod. I’ve been eating them like that since I was a baby. I am talking about

tamarind, that delicious and nutritious African (or is it original of India?) fruit. I was going to make a tamarind sorbet originally, but I decided to make ice cream instead, just to change things a little (tamarind sorbet is very popular in Mexico) This is how I made it:

Tamarind Ice Cream
Recipe type: Dessert
Cuisine: Mexican
Serves: 6
  • •1 cup tamarind pods
  • •1 cup water
  • •1 cup brown sugar
  • •2 cups heavy cream
  • •1 cup whole milk
  • •1 TBSP lemon juice
  1. Clean the pods by peeling off the shells.
  2. In a small saucepan boil tamarind, water and sugar for about 5 minutes.
  3. Whisk the mixture vigorously to separate the tamarind pulp from the seeds.
  4. Strain the mixture using a fine strainer to retain the seeds and stems of the tamarind.
  5. Refrigerate until cold.
  6. In a large bowl combine tamarind mixture, cream, milk and lemon juice. Pour on your ice cream maker and follow the factory instructions.
  7. When the mixture is thick, pour in a plastic container, seal and freeze for 2-4 hours.

Easy, right? If you like tamarind I am sure you will love this ice cream. I know summer is almost over, but I love ice cream any time of the year. How do you keep cool during the summer?


  • My hubby isw like Jon he eats ice cream almost everynight for a snack. Ben your ice cream looks lusious!

  • I love tamarind juice, but never thought to make ice cream out of it, tamarind it’s good for my diet 🙂

  • I wish I still had some of the tamarinds that Jenn sent me to try the tamarind icecream. Perhaps I will have to just go to Mexico to give it a try…an even better idea:D

  • I can’t even imagine how good all that ice cream was/is. Tamarind…hmmm…now there’s a flavour I’m not that familiar with. The only time I’ve had tamarind was when my mother thought to use it for medicinal purposes and it totally grossed me out. I can’t even imagine ice cream being gross.

  • tamarind icecream??? wow 😀

    And what a great, simple mango recipe.

  • Tamarind sorbet? Oh Ben, you’ve just elevated yourself yet again in my book! I eat tamarind candy, but I can’t imagine how the tamarind ice cream would taste like. Send me some! Haha.

  • Now that’s unusual. Tamarind makes so much sense in ice cream now that you’ve mentioned it. Should work great with sweet and rich ingredients.

  • tamarind ice cream? wow sounds intriguing! I think I’d prefer a sorbet though, sprinkled with some chaat masala. Yum!

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