Tonka bean ice cream with baked peaches
Tonka bean, the seed of the Dipteryx odorata tree that's native to South America, has intrigued me for a long time. It tastes of vanilla crossed with nutmeg, and also almonds, hay and dry grass. Some detect cherry stones as well. This ice cream flavoured with it is very much worth making.
Requires cooling, churning and freezing time
Overview
Prep time
20 mins
Cook time
45 mins
Serves
5
Ingredients
300ml whole milk
300ml double cream
125g soft light brown sugar
1 tonka bean (available at souschef.co.uk)
3 large egg yolks
1 tsp vanilla extract
For the peaches
4 medium or small ripe peaches, halved and pitted
juice of 1 lemon
3 tsp vanilla extract
75ml apple juice, or dessert wine such as sweet Marsala
3 tbsp soft light brown sugar
Method
Step
Put 300ml whole milk and 300ml double cream into a medium-sized pan.
Step
Add 60g soft light brown sugar.
Step
Grate 1 tonka bean directly into the pan, using a fine zester if you have one.
Step
Bring up to almost boiling, then immediately pull the pan off the heat. Leave to infuse for 30 minutes.
Step
When the 30 minutes is nearly up, prepare some water with ice cubes in the sink (this will help to cool the ice-cream mixture later).
Step
Beat 3 large eggs yolks, 1 tsp vanilla extract and 65g soft light brown sugar together in a bowl until pale and increased in volume. If you lift the beaters the mixture should form ribbons on the surface.
Step
Slowly add some of the milk and cream mixture, stirring all the time, then add the rest. Pour this into a clean saucepan.
Step
Heat gently, stirring all the time – you must not boil this or the eggs will scramble – until it is thick enough to coat the back of a wooden spoon (about 10-15 minutes). If you run your index finger through the custard it should leave a channel.
Step
Pour the mixture into a bowl and set it in the sink of cold water containing ice cubes. This helps it cool quickly. Stir it every so often until it's cool.
Step
Transfer to an ice-cream machine and churn.
Step
When it's ready, spoon it into a plastic box with a lid, covering the surface with cling film. Place the lid on top. Keep the ice cream in the freezer to set fully.
Step
If you don't have an ice-cream machine, freeze as above but transfer the mixture to a food processor about three times during the freezing process and whizz it. This helps to break down the crystals and make the ice cream smooth. Return the mixture to the freezer after each whizz.
Step
Take the ice cream out of the freezer 15 minutes before you want to serve.
Step
Meanwhile, to bake the peaches, heat the oven to 190C/180C fan/gas mark 5.
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