Tonka Bean Ice Cream Recipe
By Nicola Lando
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10 minutes prep time
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30 minutes cook time
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Easy
Tropical coconut and vanilla, rich almond warmth, and a hint of sour cherry — you'd be forgiven for thinking this tonka bean ice cream recipe has many different ingredients. Yet the numerous flavours are all from a small grating of tonka bean.
In summer, the tonka bean ice cream pairs beautifully with a bright crimson summer pudding or griddled peach. And in winter the tonka bean's almond and hazelnut notes are a great match for the cinnamon warmth of apple pie.
Ingredients Serves: 6
- 100g caster sugar
- 3g ice cream stabiliser (optional)
- 4 egg yolks
- 375ml milk
- 1 to 2 tonka beans, finely grated
- 125ml double cream
- Pinch of salt
Method
- Mix together the ice cream stabilizer and sugar. Add the egg yolks and whisk until pale and fluffy.
- Heat the milk together with one grated tonka bean until just boiling. Leave to cool briefly, and then slowly pour over the sugar and egg yolk mixture, with the whisk still running. Pouring slowly is important so the eggs don't overheat and scramble.
- Return the egg yolk, sugar, and milk mixture back to the pan, and heat gently whilst stirring until the temperature reaches around 70°C, or the liquid coats the back of spoon. Remove from heat, and gently stir in the cream and a pinch or two of salt. Taste and add a more grated tonka bean if desired.
- Leave to cool, and then refrigerate until cold. Churn in an ice-cream maker, or freeze, stirring every hour for until it solidifies - around 4-6 hours.
About the author
Nicola is co-founder and CEO at Sous Chef. She has worked in food for over ten years.
Nicola first explored cooking as a career when training at Leiths, before spending the next decade in Finance. However... after a stage as a chef at a London Michelin-starred restaurant, Nicola saw the incredible ingredients available only to chefs. And wanted access to them herself. So Sous Chef was born.
Today, Nicola is ingredients buyer and a recipe writer at Sous Chef. She frequently travels internationally to food fairs, and to meet producers. Her cookbook library is vast, and her knowledge of the storecupboard is unrivalled. She tastes thousands of ingredients every year, to select only the best to stock at Sous Chef.
Nicola shares her knowledge of ingredients and writes recipes to showcase those products. Learning from Sous Chef's suppliers and her travels, Nicola writes many of the recipes on the Sous Chef website. Nicola's recipes are big on flavour, where the ingredients truly shine (although that's from someone who cooks for hours each day - so they're rarely tray-bakes!).
