Malaga Ice Cream (in Two Variants)
Homemade ice cream is a delight that brings joy at any time of the day, and the version with raisins and rum is certainly a special dessert. Here’s how to prepare this recipe step by step, whether you choose the version with egg yolks or the one with both yolks and egg whites.
To start, it is essential to soak the raisins in rum a few hours before you begin making the ice cream. This step is important because the raisins will absorb the rich flavors of the rum, giving the ice cream a refined taste. If you are using an ice cream maker, make sure the bowl is placed in the freezer at least 8 hours before use, but ideally, you should leave it for 24 hours to achieve the best results.
In the yolk version, start by mixing the yolks with the sugar in a bowl. Use a mixer to obtain a fluffy and airy cream. If you want to make this process more sophisticated, you can opt for the bain-marie method, where you will check the temperature of the mixture with a kitchen thermometer, ensuring it reaches about 80°C. This step will help pasteurize the yolks, making the ice cream safer to consume.
After you have obtained the yolk cream, gradually add the liquid cream (without whipping it) and the milk, gently mixing to avoid the formation of air bubbles. Then add the raisins and rum, mixing everything well. Once the mixture is homogenized, pour it into the ice cream maker and follow the instructions in the equipment manual. It is possible that, in the end, the mixture will not be extremely solid. Don’t worry, transfer it to a container and put it in the freezer for a few hours until you achieve the desired texture.
In the yolk and white version, the procedure is similar, but adding whipped egg whites will give the ice cream a lighter texture. After you have prepared the raisins in rum and frozen the ice cream maker bowl, continue by mixing the yolks with the sugar, just like in the previous version. After you obtain the cream, add the whipped cream, milk, and vanilla, followed by the whipped egg whites. This combination will provide an extra layer of aeration. After you have integrated the rum and raisins, pour the mixture into the ice cream maker and let it mix for about 30 minutes.
In the end, regardless of the chosen version, transfer the mixture to a container and leave it in the freezer to achieve perfect ice cream. This recipe will not only cool you down but will also bring a touch of elegance to every enjoyed serving.
Ingredients: variant 1 (recipe with only egg yolks): 4 egg yolks, 200 ml liquid cream, 150-160 ml fresh milk, 100-150 g sugar, 2 teaspoons vanilla sugar, 2 teaspoons rum for baking (not essence), 100 g (or more) raisins. variant 2 (with yolks and egg whites) 3 egg yolks, 100 g sugar, 3 beaten egg whites, 200 ml liquid cream, 100-150 ml (approx) milk, vanilla (optional), 2 teaspoons rum for baking, about 100 g raisins.
