Malaga Raisin Ice Cream is a modern British recipe for a classic custard-based ice cream flavoured with sherry and containing Malaga raisins. The full recipe is presented here and I hope you enjoy this classic British version of: Malaga Raisin Ice Cream.
Using a sharp knife, split the vanilla pods lengthways and scrape out the seeds. Combine the milk and vanilla pods in a pan and bring to a boil. Take off the heat and set aside to infuse for 30 minutes.
Combine the egg yolks, vanilla seeds and caster sugar in a mixing bowl. Beat with a hand whisk for about 3 minutes, or until pale and mousse-like.
Place the milk back on the heat and bring back to a boil. Strain the boiled milk onto the egg mixture and beat until combined. Pour this mixture into the pan and place over low heat. Cook, stirring constantly, for about 4 minutes or until thick enough to coat the back of a spoon. During this time, ensure that the mixture does not boil, or it the eggs will scramble.
Take off the heat and set aside to cool slightly then stir in the cream. Allow to cool then cover and set aside to chill in the refrigerator over night. At the same time, combine the raisins and sherry in a bowl, cover and set aside to soak over night.
The following day, either pour the custard mixture into your ice cream mixture and churn, or pour it into a shallow container and freeze until almost solid. Scrape the mixture into a bowl and beat until smooth then return to the freezer. Repeat this process two or three times, until the mixture is smooth.
Stir the soaked raisins and their soaking liquid into the ice cream just before you finish churning or before you freeze for the last time.
To serve, scoop some of the ice cream into glasses or bowls and pour over a little sherry. Serve immediately.
