Delicious tonka beans might be hard to find, but they’re totally worth the hunt. Tonka bean ice cream really shows off its unique flavour!
- 1 cup whole milk
- A pinch of Himalayan or sea salt
- 1 tonka bean, plus extra for serving
- 6 large egg yolks
- 3/4 cup granulated sugar
- 2 cups heavy cream
- 1 teaspoon pure vanilla extract
- Place the whole milk and sea salt in a medium sized pot. Grate in the tonka bean using a fine grater (a Microplane works the best for this). Heat the milk over medium high heat until it is steaming but not boiling. Let the milk stand for 15 minutes to infuse.
- Whisk together 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 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 through 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 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 and leave it in your fridge until it is completely cold, preferably overnight.
- Freeze the custard in your ice cream maker according to the manufacturers instructions.*
- Grate a little extra tonka bean over top of the ice cream when you serve it.
Note: the prep time does not include the time it takes to freeze the ice cream.