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		Taramind Ice Cream I think I used approximately these amounts: 1/2 cup double cream 1 mashed banana 1 cup milk 2-3 tablespoons tamarind syrup (made this by taking fres tamarind and boiling it for about 40 minutes in water with sugar and then straining it). 1 tablespoon tamarind pulp (this was not worth it; it was mostly seeds and a real pain to separate and I am still sticky!) 1 tsp nutmeg 1 medium egg I don't think there was anything else. I whipped the cream, folded in the beaten egg, mashed in the banana, and then mixed the rest in, and bunged the whole thing into my nifty little pre-frozen icecream maker (which, I discovered today, does not have the right stir-thingy, but no matter, I can use a fork). It is not frozen solid yet but is definitely approaching semifreddo stage, if it doesn't get more solid then I will just say it is semifreddo. It is yum. From what I understand the only difference between using an icecream pot like mine and just using an old yoghurt container of some sort is that it will freeze faster with an icecream pot, so you do not have to spend so much time checking your watch and then stirring. You might want to coddle the egg first if salmonella is a problem (immerse the egg in boiling water for one minute and then take it out and put it in a large bowl of cold water. The boiling kills any salmonella that are on the surface of the egg or the first membrane in, which is where salmonella is most likely to be, but leave the middle of the egg nice and liquid so you can use it. If you are still not comfortable with this then I suppose you could either leave the egg out or use soya lecithin... soya lecithin is not kosher for Pesach though, and egg is nice). Yummy yummy yummy yummy yummy...
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