Ice Cream Malaga (Vanilla, Dry Raisins And Rum)
Ice Cream Malaga (Vanilla, Dry Raisins And Rum)

Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, ice cream malaga (vanilla, dry raisins and rum). One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Ice Cream Malaga (Vanilla, Dry Raisins And Rum) is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Ice Cream Malaga (Vanilla, Dry Raisins And Rum) is something which I’ve loved my entire life.

Great recipe for Ice Cream Malaga (Vanilla, Dry Raisins And Rum). This ice cream is made in two days. You have to do one step first and complete the other the following day.

To get started with this particular recipe, we have to first prepare a few components. You can cook ice cream malaga (vanilla, dry raisins and rum) using 6 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Ice Cream Malaga (Vanilla, Dry Raisins And Rum):
  1. Prepare 500 ml Whole milk
  2. Take 200 ml Table cream
  3. Get 5 Yolk. (Medium eggs)
  4. Make ready 1 tsp Pure vanilla extract
  5. Make ready 1/2 cup Sugar
  6. Make ready 1/2 cup Dry raisins

The ice cream is a basic custard-based vanilla ice cream. The real show stopping aspect is that the raisins are soaked in Pedro Ximenez sherry and a little is drizzled over the ice cream as it's served. This 'dinner party worthy' ice cream is truly delicious and well worth the effort to make, although it is pretty easy anyway. Combine raisins, rum and vanilla extract in small bowl; cover and stand overnight.

Steps to make Ice Cream Malaga (Vanilla, Dry Raisins And Rum):
  1. Put a small pot on the stove. Add 3 tablespoons of rum and the raisin. And wait till the raisins all absorb the rum. Remove it from the stove. Put the raisin in a container. Close it and keep it in the fridge until tomorrow.
  2. Pour the milk and the vanilla extract in a pot and put it on a stove on low. Warm the milk and make sure the milk does not boil.
  3. Mix the sugar dans the yolk aside and add 1/4 cup of the milk from the pot on the stove and Mix well
  4. Add back the mixture(sugar, milk, and yolk) you just mix to the milk on the stove and stir. Keep it on low and wait for about 15-30 minutes till the mixture become thick and there is no foam as well. Please do not let the mixture boiled. When it becomes thick remove from the stove, pour the mixture in a container and keep it in the fridge until tomorrow
    1. if you have and ice cream make pour the mixture inside and when you get an ice cream consistency, remove the ice cream from the ice cream maker and add the raisin and 4 -7 tablespoons, mix well and keep it to the freezer for 4-6 hours and serve.
  6. Tomorrow add the table cream and mix well. If you have an ice cream maker this process will go faster. In you don't have don't panic. I will show how to do it without an ice cream maker since I made mine without the ice cream maker. If you don't have an ice cream maker skip to direction 6
    1. if you don't have an ice cream maker, put the mixture to the freezer for one hour. Use an Hand electric mixer to mix it after one hour and add it back for another one hour. Do it 4 times so it will take you four hours in total. You can use a non electric Hand mixture but it will be hard when you get to the 3rd time. After the 4th time, add the dry raisin and 4-7 tablespoons of rum depending on your taste and keep it in the freezer for about 4-6 hours and you can serve it! Voilà it is ready! Enjoy! (The picture below is how my ice cream looked like after mixing for the 4th time)

Place all ingredients in a large bowl and mix thoroughly; pour into an ice cream maker and follow manufacturer's instructions. Really an easy and great recipe. I had never had it before and liked it well enough. As a gelato or ice cream, rum raisin is well paired with poached pear, apple pie, and tarts. In pastries, it is typically reserved for more traditional recipes, and commonly enjoyed during the holidays as a nostalgic flavor choice.

So that is going to wrap it up with this special food ice cream malaga (vanilla, dry raisins and rum) recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!