Summary

Ingredients

• 60 g raisins
• 1 bottle wine (Malagawein), or other sweet wine such as B. Marsala or Madeira
• 250 ml milk
• 250 ml cream
• 70 grams sugar
• 1 packet vanilla sugar
• 3 egg yolks or 2 whole eggs

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Instructions

1. The day before, put the raisins in a screw-top jar in the sweet wine. I pour the raisins up to about 3/4 with Malaga wine.
2. For the ice cream mixture, bring the milk and cream to the boil in a saucepan and allow to cool to 80 ° C.
3. Use a thermo for this.
4. At the same time, beat the egg yolks with the sugar over the water bath until the sugar has dissolved. Now slowly add the cooled milk-cream to the sugar-egg mixture over the water bath, stirring constantly. Attention: the temperature must be below 80 ° C, otherwise there will be scrambled eggs.
5. Now the mass is peeled off to the rose, that means slowly warming over the steam and stirring constantly with a spatula until the egg-sugar-milk mixture thickens. The desired consistency is thick, like hot vanilla pudding. Patience is required here, the process takes a long time. Use a thermo because the temperature should be 80 ° C. There is also a quick scrambled egg.
6. Once the desired consistency has been reached, the mass is poured over a fine sieve and cooled to room temperature. Then continue to cool in the refrigerator for about half an hour.
7. Now fill the mixture into the ice cream machine and process it into ice according to the manufacturer`s instructions. After 5 - 10 minutes, before it becomes completely firm, add the pickled raisins and at least 2 tablespoons of the Malaga wine liquid. I like to take a little more.
8. Notes: Instead of three egg yolks, I always use two whole eggs because I can`t do anything else with the egg whites.
9. The milk-cream ratio can be varied according to taste or the contents of the refrigerator.
10. Water bath: actually above the steam. Fill a saucepan two fingers wide with water and place a smaller metal bowl on top of the saucepan so that the rising steam slowly heats the bowl base.
11. Peel off to the rose: I definitely recommend using a spatula, because you cannot judge the consistency of the foam by whisking it quickly.
12. Scrambled eggs: should it still happen that the first ingredients stick to scrambled eggs, don`t despair. Reduce the temperature and carry on. The scrambled eggs are held back in the sieve. The amount of ice is reduced accordingly. Don`t throw it away: it is a delicious treat when cooled.