This simple Tonka Bean ice-cream recipe can be enjoyed all year round for a fresh vanilla/bitter almond hit.
INGREDIENTS1 cup full cream milk
A pinch of Himalayan or sea salt
1tonka bean, plus extra for serving
6 large egg yolks
3/4 cup granulated sugar
2 cups thickened cream
2 teaspoons pure vanilla bean paste
Place the whole milk and sea salt in a medium sized pot. Grate in the tonka bean using a fine grater or microplane. Heat the milk over medium high heat until it just starts to simmer. Be careful not to let it boil. Let the milk stand for 15 minutes to infuse.
Whisk together the egg yolks and sugar in a separate bowl. Add a little of the warm milk to the egg yolks and whisk it well to temper the eggs. (this will help prevent ending up with scrambled eggs).
Slowly add the tempered eggs to the warm milk while whisking constantly. Place the pot on medium low heat and stir it constantly until it thickens. Remove the pot from the heat and stir through the thickened cream and vanilla.
Strain the custard through a fine mesh sieve into a medium sized bowl. (this is to remove any impurities or lumps that might be on the bottom of your pan.)
Place the bowl in your fridge and give it a stir every 10 minutes or so until it is no longer hot, about a half hour. Once the custard has cooled cover the bowl tightly with plastic wrap (to avoid forming a skin) and leave it in your fridge until it is completely cold, preferably overnight.
Once the custard is cold, churn it in your ice cream maker according to the manufacturer’s instructions.
Grate a little extra tonka bean over top of the ice cream to serve
Photo credit: The Boy Who Bakes