WINTER SCALLION, GARNACHA AND TONKA BEAN ICE CREAM
INGREDIENTS
Scallion
1 medium-sized Tudela winter scallion
Red wine
400 Garnacha red wine
3 gr orange peel
2 gr cinnamon
75 gr sugar
Red wine reduction
1 litre Garnacha red wine
100 gr glucose
Tonka bean ice cream (* Quantities for ice-cream maker. Use 50 gr of ice cream per scallion)
600 gr cream
400 gr milk
200 gr sugar
100 gr glucose
8 gr grated tonka bean
Scallion: Peel the scallion, blanch twice starting with cold water. Cut into four and set aside.
Red wine: Bring the ingredients to the boil then leave to infuse for 15 minutes. Strain and chill. Place the four parts of the scallion with 200 gr of the red wine mixture in a vacuum pack and cook at a low temperature (64ºC) for 50 minutes. Chill fast and set aside.
Red wine reduction: Bring the ingredients to the boil then reduce over a low heat to 50 gr. The result should be a thick sauce.
Tonka bean ice cream: Mix the cream, milk, sugar and glucose and heat to 80ºC, then add the tonka bean. Leave to infuse while the mixture cools. Leave to stand for 8 hours, then make into ice cream.
TO SERVE