Rick Stein’s Malaga raisin ice cream with Pedro Ximénez sherry

Rick Stein’s Malaga raisin ice cream with Pedro Ximénez sherry
  • Serves icon Serves 8
  • Time icon Takes 50 min to make, plus chilling, soaking and freezing

Give vanilla ice cream a grown up transformation with this Spanish inspired dessert recipe from Rick Stein.

Nutrition: per serving

Calories
517kcals
Fat
36.1g (21.2g saturated)
Protein
5.2g
Carbohydrates
40.1g (38.2g sugars)
Calories
517kcals
Fat
36.1g (21.2g saturated)
Protein
5.2g
Carbohydrates
40.1g (38.2g sugars)

Ingredients

  • 2 fresh vanilla pods, seeds scraped and set aside
  • 400ml whole milk
  • 6 large free-range egg yolks
  • 200g caster sugar
  • 500ml double cream
  • 100g Malaga raisins
  • 4 tbsp Pedro Ximénez sherry, plus extra to serve

Method

  1. Put the vanilla pods and milk in a non-stick pan, bring to the boil, then take off the heat and leave to infuse for 30 minutes.
  2. Put the yolks, vanilla seeds and sugar in a mixing bowl and whisk for 3 minutes until pale and mousse-like. Bring the milk back to the boil, strain onto the yolks and mix well. Return to the pan and cook over a low heat, stirring, for 3-4 minutes until it just coats the back of a wooden spoon: do not let it boil. Remove from the heat and set aside to cool slightly, then stir in the cream. Chill overnight.
  3. Put the raisins in the sherry and soak for at least 2 hours.
  4. Churn the chilled custard mix in an ice-cream machine, or pour it into a shallow container and freeze until almost solid. Beat in a food processor until smooth, then refreeze. Repeat this process 1-2 times more until very smooth. Stir in the raisins and soaking liquid just before the final churning or beating.
  5. Serve with 1 tbsp of sherry poured over each bowl of ice cream.

delicious. tips

  1. Any large raisin will do if you can’t find Malaga ones.

  2. You can sip Pedro Ximénez with this, but a sweet, nutty oloroso is a better partner.

Recipe By

This vanilla ice cream recipe is by Rick Stein.

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