in Dessert Recipes

Creamy yogurt ice cream with tonka bean

updated

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Ingredients for 8 servings:

  • 700 ml milk
  • 100 ml cream
  • 100 g sugar or to taste
  • 3 egg yolks
  • 500 g yogurt, pure, 10%
  • ½ tonka bean(s), grated
  • 1 tsp locust bean gum
  • some eggnog or Baileys, optional

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 35 minutes

prepared in the ice cream maker

Drain the yogurt overnight in a sieve. Whisk the sugar and egg yolks until dissolved. Heat the milk with the cream and half the grated tonka bean. Slowly stir the sugar and egg mixture into the warm milk. Heat for 10 minutes, stirring continuously. Let the mixture cool, then refrigerate overnight. Before churning in the ice cream maker, thoroughly mix in the yogurt and locust bean gum. If desired, add a little advocaat or Baileys toward the end of the preparation.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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