Malaga ice cream

Ingredients for 6 servings:

• 60 g raisins
• 1 bottle of wine (Malaga wine), or other sweet wine such as Marsala or Madeira
• 250 ml milk
• 250 ml cream
• 70 g sugar
• 1 packet of vanilla sugar
• 3 egg yolks or 2 whole eggs

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

with the ice cream machine

The day before, soak the raisins in sweet wine in a screw-top jar. I add Malaga wine until about 3/4 full. For the ice cream mixture, bring the milk and cream to a boil in a saucepan and let it cool to 80°C. Use a thermometer for this. At the same time, beat the egg yolks with the sugar over a bain-marie until the sugar has dissolved. Now, over the bain-marie, slowly add the cooled milk and cream to the sugar and egg mixture, stirring constantly. Important: the temperature must be below 80°C, otherwise you’ll end up with scrambled eggs. Now you’ll form the mixture into a rose, which means slowly heating it over steam, stirring constantly with a spatula, until the egg, sugar, and milk mixture thickens. The desired consistency is thick, like hot vanilla pudding. Patience is required here; the process takes a long time. Use a thermometer, as the temperature should be around 80°C. This makes scrambled eggs quick and easy. Once the desired consistency is reached, the mixture is poured through a fine sieve and cooled to room temperature. Then chill in the refrigerator for about half an hour. Now pour the mixture into the ice cream maker and churn according to the manufacturer’s instructions. After 5-10 minutes, before it completely solidifies, add the pickled raisins and at least 2 tablespoons of the Malaga wine liquid. I like to use a little more. Notes: Instead of three egg yolks, I always use two whole eggs because I have nothing else to do with the egg whites. The milk-to-cream ratio can be varied according to taste or the contents of the refrigerator. Water bath: actually over the steam. Fill a pot two fingers’ width with water and place a small metal bowl on top of the pot so that the rising steam slowly heats the bottom of the bowl. To form a rose: I strongly recommend using a spatula, because if foam forms, you won’t be able to judge the consistency if you whisk too quickly. Scrambled eggs: if the first ingredients do solidify into scrambled eggs, don’t despair. Reduce the heat and continue. The scrambled eggs will be retained in the sieve. The amount of ice will be reduced accordingly. Don’t throw it away: once cooled, it’s a delicious treat.