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Tamarind ice cream with coconut milk

There’s not very much choice in the dessert list of the «Keur Souadou», located in the heart of Dakar, where Hektor Mialle once cooked the legendary secret-agent beef dish: either one can have tamarind ice cream or pass it up. The ice cream is at once fresh and full-bodied: in the foreground is the fruit, in the background the coconut. As the ice cream is made by the owner herself, we have christened it «Glace Souadou».

1. Mix tamarind juice and sugar, heat mixture carefully till it is reduced by half and has the consistency of syrup. Cool.
2. Add coconut milk, scrape the vanilla stalks, add the pods to the mixture and stir.
3. Remove vanilla pods, whip the cream stiff, and carefully add it to the tamarind-coconut sauce.
4. Put the mixture into ice cream machine or into a container in the freezer and stir regularly.

«Glace Souadou» can be served with vanilla sauce, the milky sweetness of which lends an interesting contrast to the ice cream.

More about the travel adventure of Secret Agent Hektor Maille:

• Episode 2: Secret Service in Senegal
• Startpage of «Mission Kaki» (with overview map)
• More Recipes of the Secret Agent

The whole menu, Agent Hektor Maille cooked one memorable evening in central Dakar for the guests of the the beautiful Lady Souadou:

• Banana Flower Salad (with crayfish and cucumber)
• Boeuf Maille (Braised beef in lemon sauce)
• Glace Souadou (Tamarind-ice-cream)

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