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Telegraph

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 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.