Malaga ice cream

Ingredients for 12 servings:

• 100 g raisins
• 80 ml Malaga liqueur wine
• 150 g sugar
• 3 large eggs
• 15 g flour (1 tbsp)
• 180 ml milk
• 420 ml whipped cream
• 70 ml Malaga, approx.

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 45 minutes; Total time approx. 13 hours 30 minutes

Wash the raisins and cover with about 80 ml of Malaga wine. Leave to steep overnight or longer. In a bowl, beat the eggs and sugar with a whisk or hand mixer until frothy, then mix in the flour. Put the milk and cream in a saucepan and bring to a boil. Slowly pour the hot milk and cream mixture into the foamy sugar, egg and flour mixture while stirring. Reduce this ice cream mixture to a rose shape in a bain-marie. This means heat it in a bain-marie while stirring until the mixture thickens slightly. If you blow on the back of a wooden spoon that has been dipped into the mixture beforehand, wavy patterns will form; if you’re imaginative, they look like a rose. It’s important that the mixture doesn’t get too hot, otherwise the eggs can curdle. Around 80°C is fine. If you’re feeling daring, you can also do this very carefully directly on the stovetop without a bain-marie. Then let it cool down, perhaps in a cold bain-marie to speed things up. Meanwhile, drain the raisins. Top up the drained liquid with Malaga wine to 120 ml. Stir the Malaga wine, now added to 120 ml, into the cooled ice cream mixture. This yields approximately 1250 ml of ice cream mixture. Depending on the type of ice cream maker available, you may need to pre-chill it in the refrigerator and then make ice cream with the raisins according to the instructions. Depending on the capacity of the ice cream maker, it may be necessary to make the ice cream in several batches. A compressor ice cream maker is recommended. This way, you don’t necessarily have to pre-chill the ice cream mixture in the refrigerator and you can be sure that it will freeze well despite the alcohol content.