INGREDIENTS
- 35 ml whole milk
- 15 ml of liquid cream
- 1 tonka bean
- 6 egg yolks
- 65 gm of sugar cane blonde
HOW TO MAKE
- Heat the milk and cream in a saucepan.
- In a second saucepan, whisk the egg yolks with the sugar until the mixture whitens.
- Pour slowly the milkcream mixture and simmer, stirring with a wooden spoon until the custard thickens and becomes smooth. (Principle of custard).
- Skip to Chinese and cool quickly by placing the container on ice.
- Pour into ice cream maker or ice cream maker (my dream turbine Magimix!) The time required for the taking.
- Store in an ice tray in the freezer.
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