Tonka Bean Ice Cream
Serves: 8-10
Preparation and to include 1 hour infusion: 1 hr 30 minutes
Chill & Churn Time: 2 hours 30 minutes
Timing:
Remove from the freezer about 1 hour before serving and return to the freezer as soon as possible after portions are measured out.
Category: Vegetarian / Contains Dairy
Plan: Can be prepared in advance, and must be frozen.
Difficulty: Difficult
Course: Pudding
Cuisine: Brazilian
Tonka Bean Ice Cream
I
I have tried various versions of this ice cream and have now settled on a version that
my family find nothing like so rich as previous recipes that I have tried.
I am now using half the number of eggs, I have tried both runny honey and maple syrup as sweetening agents and
the consensus of opinion was that maple syrup was the winner.
However, for a traditional taste you can choose to use Golden Caster Sugar or
White Granulated Sugar.
We first experienced Tonka Bean ice cream at a delightful restaurant called Kinghams in Shere, Surrey.
We not only had a fantastic meal and are returning shortly - but I simply had to try something had never had before.
They kindly brought to the table the pack of Tonka beans and also a few put in a small dish so that we could look at them and smell their amazing aroma!!
Tonka Beans are the seeds of a species of flowering tree native to South America called Dipteryx odorata. It is an intensely aromatic spice, with flavours reminiscent of vanilla, almond, caramel and/or marzipan, cinnamon and cloves, and sometimes known as ‘the dessert spice’.
Tonka Beans can be used in creme caramels, macaroons, shortbread biscuits, ice creams and chocolate making. If you have never used this lovely spice, give it a try – you will be delighted with the results!
To use, simply grind the bean using a nutmeg grater. I bought a spice mill off Amazon as I did with the Tonka beans!
So this ice cream is rich, decadent, intensely flavoured and incredibly creamy and a little goes a long, long way!!!!
Serve quenelles using two desert spoons dipped in boiling water.
The addition of pure corn starch will prevent the formation
of ice crystals and give a gorgeous, smooth, creamy texture.
This recipe can also be used with pure Vanilla Extract if Tonka beans not available.
As we loved this recipe so much and the original recipe made such a tiny amount,
I have now doubled the recipe as I know this new batch
will disappear in days!
Utensils
- Ice cream maker (I have a Cuisinart)
- 2 large bowls for the separated eggs
- Measuring cups and spoons
- Measuring jug for the Jersey Milk
- Large saucepan with lid
- Balloon whisk
- Electric whisk
- Cling film
Ingredients
- 600ml whole milk (we used Gold Top Jersey Full Cream milk)
- 600 double cream
- 6 large egg yolks
- 1 pinch sea salt
- Two tablespoons of pure Corn Starch. (this helps to smooth the texture and too many crunchy ice crystals forming).
- 2 small to medium Tonka beans, grated (if not available, use one teaspoon of pure vanilla extract)
- 1 whole Vanilla Bean pod, split down the middle, scraping the seeds for infusing in the recipe and then cut the scraped pod in half for better infusion
- 10 - 12 tablespoons maple syrup (however, you can use either honey or alternatively one and a half cups of either Granulated Sugar or Golden Caster Sugar - see the options, as described above)
Method
- Measure out 600ml of Jersey Full Cream Milk together with 600ml of double cream into a saucepan.
- Add a generous pinch of salt and stir.
- Grate the tonka bean using a fine grater or spice mill and add this into the milk and cream mixture.
- To prepare the Vanilla Bean pod, using a very sharp knife, slit it down the middle onto a chopping board and carefully scrape as much of the bean paste and seeds and add these to the cream mixture. Cut the pod in half and add that as well for the best flavour.
- Heat the cream and milk with the Tonka and Vanilla over medium-high heat until it to a gentle boil, stirring constantly using a wooden spoon or balloon whisk to prevent it burning and sticking to the sides and bottom of the pan and allow to cool with a lid or cover to prevent a skin forming on top for one hour to ensure maximum infusion.
- Meantime, whisk the cornflour into two tablespoons of sugar until well mixed. Then add the remainder of the sugar and mix well.
- Now add six egg yolks and for best results, it is advisable to use an electric whisk to thoroughly mix the egg and sugar mixture until pale and creamy. Set aside with cling film to protect.
- After one hour of infusion, gently reheat the cream mixture, but do not boil and then add small amounts at a time, whisking constantly, to the egg and sugar in the bowl.
- Now return the whole mixture back to the saucepan, gently heat, but do not boil, whisking thoroughly and when the custard thickens sufficiently to coat the back of a wooden spoon, using a strainer, pour the mixture through the sieve into a clean bowl, cover with cling film and leave to cool for a second time.. It is important to note that if you over heat, and/or don't stir constantly, the mixture can curdle and stick to the sides of the saucepan - to sieve it, will ensure the right smooth consistency.
- Place the bowl in your fridge and allow to cool for at least half hour or up to 2 hours.
- Now transfer the custard mixture to the ice cream maker and churn the custard in your ice cream maker according to the manufacturer's instructions. We did this for about 45 minutes, but you need to watch until it reaches an ideal level of freezing. PLEASE NOTE: as this recipe is doubled, you will probably have to churn in two sessions, so meantime whilst the first batch is churning, you can return the remaining half the mixture back into the fridge.
- Transfer the ice cream to a freezer-proof container (like a loaf pan) or one litre bucket with lid and freeze it until firm.
- Allow to stand at room temperature for at least 30 minutes before serving.
- This very rich ice cream is ideally served as quenelles using two desert spoons dipped in boiling water to create the perfect shape. It will go with just about any pudding and is wonderful served in waffle cones.