Tonka Bean Ice Cream Recipe
User Reviews
5
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Prep Time
30 mins
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Additional Time
2 hrs 30 mins
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Total Time
3 hrs
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Servings
4 cups
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Calories
339 kcal
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Course
Dessert
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Cuisine
North American
Tonka Bean Ice Cream Recipe
Description
The process begins by heating whole milk with a pinch of sea salt and grated tonka bean until steaming but not boiling, allowing the flavors to infuse. Egg yolks are whisked with sugar separately, then slowly tempered with warm milk to prevent curdling. This mixture is gently cooked over medium-low heat, stirring until thickened into a custard base.
The custard is removed from heat and blended with heavy cream and pure vanilla extract before being strained to remove any coagulated bits. Chilling the custard fully before freezing ensures a smooth texture in the finished ice cream. Tonka bean provides a distinctive fragrance and flavor that elevates this classic ice cream recipe.
While the recipe excludes the freezing and churning steps, it notes that chilling time prior to freezing should be accounted for outside the active prep time. This recipe is suitable for those interested in making custard-based ice cream with a unique flavor component.
Ingredients
- 1 cup milk whole
- 1 pinch salt sea salt
- 1 tonka bean plus extra for serving
- 6 large egg yolk
- ¾ cup granulated sugar
- 2 cups heavy cream
- 1 teaspoon vanilla extract pure
Instructions
- Place the milk and sea salt in a medium-sized pot. Grate the tonka bean using a fine grater (a Microplane works the best for this) into the pot. Heat the milk over medium-high heat until it is steaming but not boiling. Let the milk stand for 15 minutes to infuse.
- Whisk the egg yolks and sugar in a medium-sized bowl. Add a little of the warm milk to the egg yolks and stir it well to temper the eggs. (If you pour the eggs directly into the hot liquid you will end up with scrambled eggs. Tempering them with a little of the hot milk helps prevent this.)
- Slowly add the tempered eggs to the warm milk while stirring constantly. Place the pot on medium-low heat and stir it constantly until it thickens. Remove the pot from the heat and stir in the heavy cream and vanilla.
- Strain the custard through a fine-mesh sieve into a medium-sized bowl. (This is to get out any bits of eggs that might have scrambled on the bottom of your pot.)
- 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. Leave it in your fridge until it is completely cold, at least 2 hours.
- Churn the custard in your ice cream maker according to the manufacturer's instructions.
- Transfer the ice cream to a freezer-proof container (like a loaf pan) and freeze it until firm. Grate a little extra tonka bean over top of the ice cream when you serve it.
Notes
- The total recipe time does not include the necessary chilling and freezing periods for the ice cream custard.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cups
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Serving | 1 serving = ½ cup | |
| Calories | 339kcal | 17% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 223mg | 74% |
| Sodium | 47mg | 2% |
| Potassium | 100mg | 2% |
| Sugar | 20g | 40% |
| Vitamin A | 1108IU | 22% |
| Vitamin C | 1mg | 1% |
| Calcium | 90mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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