Tonka beans are magic - they taste like vanilla on steroids and if you have never tried them then I can recommend that you do. They are expensive but they last forever, like nutmeg.; you just need a few gratings to add flavour.
The bamboo charcoal powder adds dramatic colour and I promise it really doesn't taste like ash. But, the best thing is, at the heart of this recipe is a no-churn ice-cream which means that for folks like me who don't own an ice-cream machine, its brilliant. It really works and you might wonder why you ever bought an ice-cream maker if you try it.
You don't need to use the bamboo charcoal or the tonka beans - add your own flavourings and/or colourings. Vanilla would be just fine.
Ingredients
4 free-range eggs, separated
100g caster sugar
300ml double cream
2 heaped tsp bamboo charcoal powder
Grated tonka bean
Method
The bamboo charcoal powder adds dramatic colour and I promise it really doesn't taste like ash. But, the best thing is, at the heart of this recipe is a no-churn ice-cream which means that for folks like me who don't own an ice-cream machine, its brilliant. It really works and you might wonder why you ever bought an ice-cream maker if you try it.
You don't need to use the bamboo charcoal or the tonka beans - add your own flavourings and/or colourings. Vanilla would be just fine.
Ingredients
4 free-range eggs, separated
100g caster sugar
300ml double cream
2 heaped tsp bamboo charcoal powder
Grated tonka bean
Method
- Whisk the egg whites in a large bowl to stiff peaks stage.
- Whisk in the caster sugar until the egg whites are stiff and glossy.
- Place the cream in a separate bowl. Add the bamboo charcoal and stir through. Whisk until soft peaks stage.
- Fold the cream, egg yolks, and grated tonic bean into the meringue mixture until well combined. I used about 15 ‘grates’ of the tonka bean using a nutmeg grater. Do it to taste.
- Pour into a plastic container and freeze for at least two hours.
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