I conceived of this recipe while on a trip to Thailand where tamarind is a common ingredient in dishes and you also see candied/sugared tamarind snacks in 7/11. Tamarind has quite a sour flavor so I thought it would make an interesting combination with the sweetness of ice cream and, I must confess, I was intrigued by the novelty of making this work. I made this from my makeshift hotel kitchen in Thailand. The taste is great but not fantastic so that earns a 4/5 but I've bumped it up to a 5/5 overall due to the uniqueness and novelty factor of this ice cream.

1. Whip the cream (2 cups) with an electric mixer until soft peaks form
2. Run the mixer on low as you pour in the sweetened condensed milk (1 can)  and tamarind paste (1 jar)
3. Fold through to ensure all is combined and flavoring hasn't pooled at the bottom of the bowl
4. Transfer to a freezer safe container and freeze for 6+ hours
5. Serve and enjoy!

• As you can see in my photo, I didn't grate my ginger. This is because I didn't have a grater in my make-shift Thai hotel kitchen. This lead to the ginger flavor being pretty subtle and largely overpowered by the lemongrass on my palate, but Thai friends who tried it said they could taste the ginger
• The original (churn) recipe that I based this on instructs that the spices should be blended into the base which will extract more flavor. I also didn't have a blender on hand so I doubled the amount of spices in my recipe, left the chilli seeds in and added the steeping step 

The 'no churn' method is great for occasional batches but if you want to get serious about your ice cream making I suggest you invest in an ice cream maker designed for home use.

The two ice cream makers I recommend are the Cuisinart ICE-70 and the Breville BCI600 XL. Click the images below to read more about those two machines or check out my complete guide to ice cream makers to see all the options and read the pros and cons of each.