| Prep: 15 mins | Cook: 20 mins - 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 380 | 27g | 16g | 31g |
| sugars | fibre | protein | salt |
| 30g | 0g | 5g | 0.1g |
There’s something magical about this Vanilla and Tonka Bean Ice Cream recipe. It’s taken me on an aromatic culinary journey beyond my Italian-American heritage – and I’m eager to bring you along. Dreamy, creamy, and subtly dotted with tropical flavors, it’s a summer indulgence that reminds me of tranquility, as comforting as a stroll across the Jersey shores or a soothing strut up the Appalachian Trail.
The Allure of the Tonka Bean
Borrowing from the culinary traditions of South America, the Tonka bean – the star of this delightful concoction – imparts a unique, complex aroma akin to vanilla, cherries, cured tobacco, and almonds. It’s a sweet compliment to the creamy vanilla base, and an immediate transport to a tropical paradise. Perfect for those moments of solitude amidst my bustling grandfatherly duties or after a long day hiking the many colorful trails of New Jersey.
A Healthy Spin on a Classic Treat
While this Vanilla and Tonka Bean Ice Cream recipe is an indulgence, it also contains health benefits. Whole milk and heavy cream are excellent sources of Vitamin D and Calcium, promoting bone health. Egg yolks, on the other hand, contain a small treasure of vitamins, high-quality protein, and are a powerhouse of disease-fighting nutrients like lutein and zeaxanthin. Meanwhile, moderate sugar content furnishes quick energy field — a delight for kids and a needed perk for us adults. Please note the excess of anything is harmful, even sugar.
A Perfect Pairing
I’ve found this ice cream to be an excellent pairing for a number of dishes. From the traditional Apple Pie to a delightful Ricotta Cheesecake, reminiscent of my grandmother’s recipe, its presence seems to elevate the dining experience. Its taste profile can complement the fruity sweetness of a blueberry cobbler or nicely add contrast to the tart profile of a cherry galette. No matter the pairing, the heavenly blend of vanilla and the exotic flavor of Tonka bean give a gourmet touch to any dessert.
What You’ll Need
<ul> <li>2 cups whole milk</li> <li>1 cup heavy cream</li> <li>1/2 cup granulated sugar</li> <li>1 large Tonka bean, grated</li> <li>1 vanilla bean</li> <li>6 large egg yolks</li> <li>1/2 cup white sugar</li> <li>1/4 teaspoon salt</li> </ul>
Method
<h3>Step One</h3>
In a medium-sized saucepan, combine the 2 cups of whole milk, 1 cup of heavy cream, 1/2 cup of granulated sugar, and the grated Tonka bean. Split the vanilla bean in half lengthwise and scrape out the seeds with the back of a knife, adding both the seeds and pod to the saucepan. Heat this milk mixture over medium heat until it’s hot, but not boiling.
<h3>Step Two</h3>
While the milk mixture is heating, combine the 6 large egg yolks, 1/2 cup white sugar, and 1/4 teaspoon salt in a separate large bowl. Whisk them together until they’re thoroughly blended and slightly lighter in color.
<h3>Step Three</h3>
Once the milk mixture is hot, slowly pour it into the egg yolk mixture, whisking constantly so the egg yolks don’t start to cook. Once you’ve blended the two mixtures together, pour it all back into the saucepan.
<h3>Step Four</h3>
Heat the combined mixture over medium heat, stirring frequently, until it thickens enough to coat the back of a spoon. Be careful not to let it boil.
<h3>Step Five</h3>
Strain the mixture through a fine-mesh sieve into a clean container, removing the vanilla bean pod and any particles of Tonka bean. Cover the container and refrigerate the mixture until it’s completely chilled, preferably overnight.
<h3>Step Six</h3>
Pour the chilled mixture into your ice cream maker and churn it according to the manufacturer’s instructions. Once it’s churned to a soft-serve consistency, transfer the ice cream to an airtight container and freeze it until it hardens to your preferred consistency. Then it’s ready to serve and enjoy!
