Spiced Tamarind & Peanut Ice Cream (Jeni Britton Style)
Spiced Tamarind & Peanut Ice Cream (Jeni Britton Style)
HE
HeartyPotato7275
This Spiced Tamarind & Peanut Ice Cream is inspired by Jeni Britton’s signature creamy, chewy style, but given a California summer twist. The tangy tamarind and rich peanut butter swirl together with a gentle backbone of warming spices—cinnamon, cardamom, ginger, and a hint of chili—creating a complex but refreshing dessert. The secret to Jeni’s scoopable texture is the cream cheese and cornstarch ‘slurry,’ making every bite luscious and smooth. This ice cream is bold, nutty, tangy, and perfect for a sunny afternoon or a cool, cloudy night by the Pacific.
Ingredients
Instructions
  1. In a small bowl, mix 2 tablespoons of the milk with the cornstarch to make a smooth slurry. Set aside.
  2. In a large bowl, whisk the softened cream cheese and salt until smooth.
  3. 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.
  4. Gradually whisk in the cornstarch slurry. Return the pan to heat and cook, stirring constantly, until thickened, about 1 minute.
  5. Remove from heat and whisk in the peanut butter, tamarind paste, cinnamon, ginger, cardamom, and chili powder until smooth and fully incorporated.
  6. Gradually whisk the hot mixture into the bowl with cream cheese and salt until smooth.
  7. Let cool to room temperature, then refrigerate until completely chilled—at least 2 hours or up to overnight.
  8. Churn the mixture in your ice cream maker according to the manufacturer’s instructions. In the final minute of churning, add the chopped roasted peanuts.
  9. Transfer to a freezer-safe container, press a piece of parchment directly against the surface, and freeze until firm, at least 4 hours.
  10. Scoop and serve, optionally topped with extra roasted peanuts or a drizzle of tamarind syrup.