Ingredients
500ml milk
500ml double cream
10 yolks
200g sugar
50g stabiliser msk
3 tonka beans, grated
Method
Bring milk and cream to the boil with the tonka beans, leave to stand for 30 minutes.
In another bowl, mix yolks, sugar and stabiliser till pail and thickened.
Heat up the cream again and pour over the egg mix and return to the heat. Cook until thickened.
Pass through a fine sieve.
Chill and churn in the ice cream mixer.