Good things take time, that’s with this one Malaga ice Program. The Raisins namely for 24 hours in the finest Malaga wine pickled before they go into the ice cream machine with milk and cream. This gives the noble ice cream enjoyment its whole special taste. I admit, Malaga ice cream used to be something I always turned up my nose at in the ice cream parlor, but then never tried it. Why? Ice cream with dried fruit was just as appealing to me as chocolate with grapes and nuts. Didn’t go together somehow. How wrong I was! At the latest after I’ve prepared this Malaga ice cream myself, I know how wonderfully creamy and aromatic it is. And seriously? I just can’t get enough of it! Who would have thought? If you feel the same way, you should make sure that you always have an extra large portion of the Andalusians have a flavored treat in the freezer.
Soak the raisins in the wine and let them steep in the refrigerator for 24 hours.
Heat the milk and cream, but do not boil.
Beat egg yolks, sugar and salt until frothy. Gradually stir the egg and sugar mixture into the milk mixture.
Heat to 75 ° C with constant stirring. Remove from heat and let cool down to refrigerator temperature.
Drain the raisins and collect the wine.
Let the ice cream freeze in the ice cream maker for approx. 60 minutes.
10 minutes before the end of the program, add the raisins via the refill flap and 2 tbsp of the wine.