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 *

Aubergine Antipasti Mozzarella February 23rd, 2018 | starter

Eggplant & mozzarella

Eggplants are indispensable to an Italian appetizer plate. In this recipe eggplant, tomato, prosciutto and mozzarella enter a creamy liaison. Ready in 30 minutes the sunny taste makes me believe that summer is not far…

read more
Slices of candy cane beet December 28th, 2018 | main dishes

Cod with candy cane beet salad

Candy cane beet is always a guarantee for a colorful plate. So just right for the cloudy season. In combination with lamb’s lettuce, radish and crispy cinnamon croutons, this winter salad is a delicious addition to roast codfish.

read more
March 18th, 2018 | main dishes

Fish market? No, homie, „FrischeParadies“ [paradise of freshness]!

Thirty years ago you could buy super fresh fish directly at the fish market in Hamburg. Today, only a handful of cutters are pinning at the pontoon of the fish auction hall. So where do the Hamburg people buy fish today, especially if they don‘t want to get up Sunday morning at 4 o’clock? I swear on FrischeParadies. Nowhere else in Hamburg you’ll find such a well-stocked and wonderfully presented fish display as in FrischeParadies. And where do you find this paradise for foodies? Of course, in the Große Elbstraße [Great Elbe Street]. Where else.

read more

Subscribe

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