Name: Tamarind Swirl Ice Cream (Inspired by Jeni Britton Style)
Prep time: 45 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 cups whole milk; 1 tablespoon cornstarch; 3 tablespoons cream cheese, softened; 1/4 teaspoon fine sea salt; 1 1/4 cups heavy cream; 2/3 cup sugar; 2 tablespoons light corn syrup; 1/2 cup tamarind concentrate (sweetened, or adjust sugar if using unsweetened); 1/4 cup brown sugar; 1/2 teaspoon vanilla extract

Tamarind Swirl Ice Cream (Inspired by Jeni Britton Style)

HeartyPotato7275

This Tamarind Swirl Ice Cream is a playful riff on Jeni Britton’s famous, ultra-creamy scoop shop style. The secret is the cornstarch-thickened base and cream cheese, which result in a luscious, scoopable texture—no eggs required. Tamarind’s tangy brightness and a whisper of brown sugar create a vibrant swirl that cuts the rich sweetness, making every bite lively and refreshing. Enjoy this in sunny California weather, as a cooling, conversation-starting dessert that balances sweet, tart, and creamy like no other. Perfect for impressing guests or treating yourself!

Ingredients

Instructions

In a small bowl, mix 2 tablespoons of the milk with the cornstarch to make a smooth slurry. Set aside.
In a large bowl, whisk the softened cream cheese and salt until smooth and creamy.
In a medium saucepan, combine the remaining milk, heavy cream, sugar, and corn syrup. Bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from heat.
Slowly whisk in the cornstarch slurry. Return the mixture to the pan and cook over medium heat, stirring constantly with a heatproof spatula, until slightly thickened (about 1 minute).
Whisk the hot milk mixture gradually into the bowl with the cream cheese and salt until smooth. Whisk in the vanilla extract.
Cover the bowl with plastic wrap and chill in the refrigerator until thoroughly cold (at least 4 hours or overnight for best results).
Meanwhile, prepare the tamarind swirl: In a small saucepan, combine tamarind concentrate and brown sugar. Simmer gently for 2-3 minutes to dissolve sugar and thicken slightly. Let cool completely.
Churn the ice cream base in your ice cream maker according to the manufacturer’s instructions until thick and creamy.
Transfer half the ice cream to a freezer-safe container. Dollop half the tamarind mixture over the ice cream and gently swirl with a knife. Repeat with remaining ice cream and tamarind swirl.
Press parchment or wax paper directly onto the surface of the ice cream. Seal the container. Freeze at least 4 hours, or until firm.
Scoop, serve, and enjoy the tangy, creamy, and utterly unique treat!