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
- 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.
After a stage as a chef at a London Michelin-starred restaurant Nicola became obsessed with seeking the best flavours from around the world. She started Sous Chef in 2012, and is always sharing her knowledge of ingredients and writing recipes to showcase those products. Learning from the products, Sous Chef's suppliers and her travels, Nicola has written the majority of the recipes on the Sous Chef website, all of which are big on flavour.