Thursday, November 10, 2011

Raisin Ice Cream with Pedro Ximénez Sherry

Results: 8 servings


Non-stick pan
Mixing bowl
Medium bowl
Electric ice cream maker (optional but preferred, or shallow container)
Food processor (optional, or bowl)


2 fresh vanilla pods
14 fl oz (400ml) full-cream milk
6 large free-range egg yolks
7 oz (200g) caster sugar
18 fl oz (500ml) double cream
3 1/2 oz (100g) raisins
4 tbsp Pedro Ximénez sherry (plus extra to serve)


1. Slit open the vanilla pods lengthwise and scrape out the seeds.
2. Bring the milk and pods to the boil in a non-stick pan.
3. Remove from the heat and set aside for 30 minutes to infuse.
4. Put the egg yolks, vanilla seeds and sugar in a bowl and whisk for 3 minutes.
5. Bring the milk back to the boil, strain onto the egg-yolk mixture and combine.
6. Return to the pan and stir over a low heat for 3-4 minutes until thickened.
7. Do not boil or it will scramble.
8. Remove from the heat, cool slightly, then stir in the cream.
9. Cover and chill overnight.
10. Soak the raisins in the sherry in a bowl at room temperature for at least 2 hours or overnight.
11. Churn the ice cream in an electric ice cream maker, or pour into a shallow container and freeze until almost solid.
12. Scrape into a bowl or a food processor and beat until smooth.
13. Return to the electric ice cream maker (or freezer) and re-freeze. Repeat 2-3 times until smooth.
14. Stir in the soaked raisins and remaining liquid just before you finish churning or freezing for the last time.
15. Serve in scoops, with a little extra sherry poured over.

Original recipe from:

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