Red Berry Ice Cream with Tonka Beans Sabayon and Citrus Fruit Compote

5 from 7 votes
Prep Time 30 mins
Cook Time 20 mins
Rest Time 30 mins
Total Time 1 hr 20 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 276 kcal


For the red berry ice cream:

  • 300 g Frozen berries
  • 100 ml Buttermilk
  • 50 g Creme fraiche Cheese
  • 50 g Powdered sugar
  • Lime juice

For the tonka bean sabayon:

  • 5 Pc. Egg yolk
  • 1 Pc. Vanilla pod + pulp
  • 1 Pr Grated tonka beans
  • 2 cl Calvados
  • 50 g Sugar
  • 100 ml White wine

For the citrus compote:

  • 2 Pc. Oranges
  • 1 Pc. Sweet grapefruit
  • 3 tbsp Sugar
  • 10 ml Fresh lemon juice
  • 100 ml Fresh orange juice
  • 1 Pc. Star anise
  • 2 Pc. Cinnamon blossom



  • Use a hand blender to puree the frozen berries with creme fraiche, buttermilk, powdered sugar and lime juice.
  • Place the ice cream in the freezer for at least 20 minutes until serving.


  • Cut the vanilla pod lengthways and scrape out the pulp.
  • In a metal bowl over a water bath, whisk the egg yolks with vanilla pulp, tonka bean, sugar, calvados and white wine with a whisk until thick and creamy.


  • Peel the oranges and grapefruit, cut the fillets from the separating skins. Caramelize the sugar in a saucepan, deglaze with orange and lemon juice.
  • Add the star anise, cinnamon blossoms and citrus fillets and let them steep for a moment. Finally, season the compote with sugar or lemon juice, if you like.


Serving: 100gCalories: 276kcalCarbohydrates: 52.2gProtein: 1.4gFat: 4.5g
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Written by John Myers

Professional Chef with 25 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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