Some years ago, tonka beans were considered quite hip in Switzerland, only to be forgotten about shortly thereafter. I was strolling through a spice store the other day and rediscovered these black beauties. Fragrance wise, the tonka bean resembles a spicy combination of vanilla and bitter almond. The way these seeds add complexity to a plain custard is amazing. In this dish, the tonka bean is paired with fresh citrus notes.
Shave 4 tonka beans into 400 ml sweetened condensed milk. Simmer for 5 minutes. Remove from the heat and allow to cool. Add 375 ml double cream and 250 ml heavy cream. Whip until fluffy. Freeze for at least 4 hours.
Fillet 6 oranges and 6 satsumas. Add half of the juices to the fruit fillets and transfer the rest into a pan. Add 1 tbsp sugar to the juice in the pan. Reduce until the consistency turns sticky. Flambé the fruit fillets and the juice in some Cointreau.
Serve the cold ice cream on the hot salad. Drizzle with juice reduction. Enjoy immediately. As the picture shows, the ice cream starts melting very quickly.
I served this dessert at Lilla jul.