Freezer
Tonka Bean Ice Cream
DevelopingTonka Bean Ice Cream – v1
- 1030 g milk
- 85 g double cream
- tonka beans, grated (2)
- 240 g caster sugar
- 8 g ice cream stabiliser
- 50 g milk powder
- 75 g glucose
- 160 g egg yolks
- Method:
- Boil the milk with the tonka and let it infuse; add the cream at 50 °C. Blend in 80 g of the sugar mixed with the stabiliser, milk powder and glucose. Whisk the yolks with the rest of the sugar, add, and cook to 83 °C. Sieve, freeze at least 12 hours, churn (a Pacojet in the original)
Versions
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First version
On the list; not made yet. Served in the original on an olive oil shortbread, with a strawberry and basil purée and whipped crème fraîche, alongside a strawberry soufflé.