Rick Stein’s Malaga raisin ice cream with Pedro Ximénez sherry
- July 2011
- Serves 8
- 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, with plump sherry-soaked raisins.
- 36.1g (21.2g saturated)
- 40.1g (38.2g sugars)
- 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
- 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.
- 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.
- Put the raisins in the sherry and soak for at least 2 hours.
- 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.
- Serve with 1 tbsp of sherry poured over each bowl of ice cream.
Any large raisin will do if you can’t find Malaga ones.
You can sip Pedro Ximénez with this, but a sweet, nutty oloroso is a better partner.
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