Captains Dinner Logo
to top
Tonkabohnen Eis mit Dulce de Leche und Knuspernüssen

Tonka bean ice cream with Dulce de Leche and crispy nuts

December 31st, 2018 | Süßes

My Tonka bean ice cream is a feast for the senses! That’s why this wonderfully creamy ice with Dulce de Leche and fine, caramelized pecans was the highlight of our this year’s Christmas menu. Simply gorgeous, this Tonka flavor!

Tonka bean ice cream with Dulce de Leche and crispy nuts

This post contains advertising.

The Tonka bean exudes a bewitching scent of vanilla, bitter almond and hay flower. As soon as you open the glass, the aromas leave the glass like the bottle genie leaves the bottle. Grating the beans (this is best done with the nutmeg or citrus grater), the scent will fill the whole house. Tonkas want to be used sparingly. It can also be boiled in liquid and left overnight. Then you can even use the bean several times.

I ordered the Tonka beans from the spice and delicatessen trade “Hansefein”. There you get Tonka beans in the very highest quality. Hansefein attaches great importance to sustainability, does not use plastic packaging, but jars and cans and flavor bags made of sugar and lactic acid. I like that.

By the way, Dulce de Leche is Spanish, the translation means “sweets made of milk”. It’s a cream of milk, sugar and vanilla, which is widely used in Latin America and Spain. There, they use it as a spread and to refine desserts. In Germany you can buy it in well-stocked supermarkets.

And, finally, the recipe:

Tonka bean ice cream with Dulce de Leche and crispy nuts

(Gives you 1.4 liters of ice cream – you need an ice cream machine)
(Attention: let the ice mass steep overnight)

1.5 Tonka beans, finely grated
300 g milk
450 g cream
bring to a boil together in a saucepan, simmer for 5 minutes
6 egg yolks
140 g sugar
mix the egg yolks in a stainless steel bowl with a whisk or mixer, add the sugar, stir until frothy, add the hot Tonka bean cream in a fine stream, stirring constantly
beat with the whisk over hot water for 10 minutes until creamy, remove from the water bath and stir for a further 5 minutes, cover and keep in the fridge overnight
fill the ice cream in the ice cream machine and let it freeze until creamy for about 50 minutes
1 handful of pecans, roughly chopped
1 ts sugar
caramelise the sugar in a pan, add the nuts and stir, let them cool on a plate, mince
Dulce de Leche
take the ice cream out of the ice cream maker, portion and garnish with Dulce de Leche and crunchy nuts

Leave me a message

Leave a Reply

Your email address will not be published. Required fields are marked *

Maultaschen mit Radieschen-Linsen-Vinaigrette February 6th, 2021 | main dishes

Maultaschen with radish and lentil vinaigrette

Real soul-food: Fried Maultaschen with a radish and lentil vinaigrette. This is where the radish counts! It should be super fresh with fresh, crunchy leaves, because they are eaten too!

read more
Cicchetti: Crostini with tuna June 27th, 2019 | starter

Ombre & Cicchetti – Venetian lifestyle

In the past, winemakers in Venice sold their wine on St. Mark’s Square, rolling their wine barrels in the shadow of the Campanile. Hence the name “Ombra”, because Ombra means shadow. From eleven o’clock in the morning almost every Venetian drinks his first glass, his ombra. What is by no means lacking are the famous Venetian Cicchetti. These are the most sophisticated little appetizers you can think of.

read more
February 12th, 2018 | on the road

Billy the Butcher – the name says it all

A restaurant guide of a special kind led us to Billy the Butcher. “Best Cuts in Town” presents 15 different restaurants and bars in Hamburg. The title leaves no doubt, nothing for vegans… The publisher is the German men‘s(cooking)magazine BEEF!. Passionate meat lovers may appreciate the invitation to a main course in each restaurant. To kick off our „Best Cuts“ tour of Hamburg we had a burger at the butcher shop in Altona.

read more

Subscribe

Just enter your data, and you will be notified of the latest posts.