| Prep: 20 mins | Cook: 25 mins – 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 355 | 22g | 13g | 32g |
| sugars | fibre | protein | salt |
| 28g | 3g | 4g | 0.08g |
Perhaps nothing quite captures the essence of my tropical-infused gourmet journey like the beloved Sarguelas Ice Cream. A marvelous amalgamation of the unique taste of the Manila Tamarind, also known as Sarguelas, with the richness of heavy cream and whole milk, with a hint of vanilla and a tangy finish from fresh lemon juice. This splendid treat fosters fond memories of my childhood summers, enlivened by the flavors of my Cuban-Spanish heritage.
The Spanish and Caribbean Touch
Inspired by my Caribbean roots and dazzled by Spanish influences, the recipe imparts a noteworthy fusion of these two vibrant cuisines. The base of the ice cream owes its exotic charm to the Sarguelas, a fruit native to Southeast Asia, but widely grown and cherished back home in Miami. Similar to other Tamarind varieties, the Sarguelas is renowned for its sweet and sour notes, delivering a remarkable depth of flavor to this ice cream.
Why I love Sarguelas Ice Cream
There’s something soothing and comforting about experimenting with summer desserts – perhaps it’s how they simultaneously offer relief from the warm weather while delighting our tastebuds. The love I harbor for Sarguelas Ice Cream is two-fold; it captures the essence of my culinary journey, infused with tropical flavors and classic Spanish decadence, and it brings to life a nutritious dessert that caters to overall wellness by harnessing the health benefits of tamarind.
What to Pair it With?
I’d recommend pairing this dessert with Cuban Pork Sandwich Cubanos or a plate of freshly made tapas for a perfect balance of sweet and savory. If you’re a drink aficionado like me, mix up a batch of classic daiquiris to accompany this refreshing dessert. It’s truly a match made in culinary heaven!
Whether you’re seeking a delightful new desert to wow your summer party guests or a relaxing indulgence after a long day, this Sarguelas Ice Cream recipe is guaranteed to be a show-stopper.
What You’ll Need
- 2 cups of fresh Sarguelas (also known as Manila Tamarind)
- 1 cup of granulated sugar
- 2 cups of heavy cream
- 1 cup of whole milk
- 1 tablespoon of fresh lemon juice
- 1 tablespoon of vanilla extract
- Pinch of salt
- Six ice cream cones or bowls for serving
Method
Step One
Start by rinsing the Sarguelas thoroughly and then remove their shells. Once that’s done, mash the fruit with a fork or use a blender to create a smooth puree.
Step Two
In a pot over medium heat, combine the sugar, heavy cream, milk, and salt. Stir until the sugar has completely dissolved.
Step Three
Turn the heat down to low and slowly mix in the Sarguela puree. Continue stirring for about 5 minutes to ensure the mixture is well combined.
Step Four
Remove the pot from the heat and add in the fresh lemon juice and vanilla extract. Stir again to evenly distribute the flavors.
Step Five
Let this mixture cool down to room temperature before covering it with a lid and placing it in the fridge. Allow it to chill for at least 2 hours or overnight for the best results.
Step Six
After the mixture has chilled, pour it into an ice cream maker and churn it according to the manufacturer’s instructions. If you don’t have an ice cream maker, you can also freeze the mixture in a shallow dish and stir every 30 minutes until it reaches the desired consistency.
Step Seven
Once the ice cream is done, serve it in cones or bowls and enjoy your homemade Sarguelas Ice Cream.
