Malaga Raisin Ice-Cream

Name: Malaga Raisin Ice-Cream (Helado de pasas de Málaga)
Yield: Serves 8 (makes just over 1 litre)
Ingredients: 100 g raisins covered with 100 ml Pedro Ximénez sherry or Pedro Ximénez Malaga wine (see Sherry Suppliers); 1 vanilla pod; 7 egg yolks; 85 g caster sugar; 100 g raisins covered with 100 ml Pedro Ximénez sherry or Pedro Ximénez Malaga wine (see Sherry Suppliers); 1 small cinnamon stick; 300 ml milk; 600 ml double cream

Helado de pasas de Málaga

Preparation info

Serves
8
(makes just over 1 litre )

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

Although a very simple recipe using a basic custard for the ice-cream, all the complexity and flavour comes from the sherry. For the raisins are soaked in Pedro Ximénez sherry, the treacly, sweet, raisiny sherry made from Pedro Ximénez grapes, that are first dried in the sun to concentrate their sugar and flavour.

Ingredients

600 ml double cream
300 ml milk
1 small cinnamon st

Method

Place the cream, milk and cinnamon stick in a large saucepan. Split the vanilla pod in half lengthways and scrape the tiny seeds into the pan. Heat until just below boiling point, then remove from the stove. Beat the egg yolks and sugar together for 5–10 minutes until pale and thick. Loosen the egg with a little of the cream/milk mixture, then pour the egg back into the saucepan, scraping the b