Malaga Ice-Cream

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One of my favourite ice-cream! Home-made version :)
Just before I start my drooling over it, I need to warn you they’re slightly different from those you can buy in the shops. The ready-made one is somehow more intense in taste and more… malaga-like :)
What I mean is that while tasting this home-made version, you may not say right away it’s malaga ice-cream you’ve known since forever :) Yet, surely you will say it’s really delicious :)
I added a lot of rum (well, why wouldn’t I? ;P) and additionally raisins were soaked in… rum too ;D So as you can see, my malaga ice-cream is THE ice-cream :))
Well, to be honest, that’s not my end when it comes to searching for a perfect malaga ice-cream recipe… Rather a beginning :) As for now, I decided to stick to Shulie’s recipe which I found on her Food Wanderings. Good choice, really :)
Try it out, it’s worth it :)

Ingredients (yields 1l of ice-cream):

  • 2 cups milk
  • 1 cup heavy cream (33%)
  • 3/4 cup sugar
  • 5 yolks
  • 1/3 cup raisins
  • 1/2 cup dark rum (I used Gold Rum)

Pour the raisins with rum and heat it up till the moment of boiling.
Leave aside for around two hours for chilling.

Drain the raisins.
Keep both the raisins and the rum in separate bowls in the fridge overnight.

Whisk the yolks.

Heat up the milk with sugar till the sugar is dissolved.
Take it off the heat.

Add a bit (few spoonfuls) of milk mixture to the yolks to “warm them up” a bit :)

Once you do it, pour the egg/milk mixture to the warm milk and heat it up on a low heat again, constantly stirring.
When you notice the mixture starts being spoon-sticky, take it off the heat and leave for cooling.
If you keep the mixture for too long on a heat, it may curdle and then… only blender can save you! (I’ve been there :P)

Once it’s cooled, add heavy cream and stir it in.

Cool in the fridge overnight.

The next day, add around 8 tablespoons of rum and stir it in.
And as usual… start mixing ice-cream, repeating it every 1h-1,5h to prevent it from crystalising :)

When ice-cream gets so thick it will be somehow difficult to mix it, add the raisins and stir them in. And… leave in the freezer :)


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