Tonka bean ice cream
Join in the Tonka bean fever with this classic custard-based recipe where the Tonka bean flavour is given full reign! Just remember to enjoy in moderation:-)
  • 200 ml (0.85 cup) cream
  • 500 ml (about 2.1 cups) whole milk
  • 6 egg yolks
  • 100 ml (about 0.4 cup) sugar
  • 25 ml (about 0.1 cup) agave nectar (or other inverted sugars, preferably with rather neutral taste)
  • 1 (fermented) Tonka bean, freshly grated (Note: you could probably use as little as ½-3/4 grated bean and still achieve good results)
  1. Pour the cream and the milk together in a saucepan. Add the grated Tonka bean and bring to a simmering almost-boil. Take off from the heat and leave to infuse for about 15 minutes.
  2. In another bowl, whisk together the egg yolks and the sugar. Add the agave nectar (or equivalent inverted sugar).
  3. Slowly, begin to pour - little by little - the recently heated dairy/tonka mixture into the yolk-sugar mixture while whisking (the tempering stage).
  4. When everything has been well whisked together, pour the blend into the saucepan and - while whisking fairly constantly - bring to a temperature in the range of 82-84º C(189-183ºF). If in doubt about the temperature, make the Spoon-test (described elsewhere on the blog).
  5. Take the ice cream base from the heat and cool it down as quickly as possible (by using an iced water bath, for example).
  6. Once the base has cooled down, use a sieve and remove the grated pieces of the Tonka bean.
  7. Place the ice cream base in the refrigerator to mature, preferably over night.
  8. Then, churn the chilled base in your ice cream machine according to instructions (or, in case you have no machine, still-freeze in your refrigerator).
  9. Put in a freezer-safe container, cover with plastic film and lid and store in the freezer.