December 18, 2015 by dgarnett2013
Malaga raisin ice-cream: Moro, The Cookbook by Sam and Sam Clark
Serves 8 plus
- 300ml milk
- 1 small cinnamon stick
- 1 vanilla pod
- 7 egg yolks
- 85g caster sugar
- 100g raisins covered with 100ml Pedro Ximenez sherry
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 tougher 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 bowl out with a spatula. Whisk well to mix everything properly and return to a low heat, stirring constantly.
Heat gently to cook out the egg but be careful not to curdle it. When the mixture reaches 75℃ and thickens and just before it bubbles, remove from the heat, pour into a bowl and place over iced water to cool.
Churn in an ice cream machine, adding the raisins and sherry towards the end of the churning.
Very good with a chilled glass of Pedro Ximenez on the side or poured over the ice-cream.
Made during insanely warm late December days.