Malaga Gelato (rum-raisin ice cream)

What you will need to make Malaga Gelato rum-raisin ice cream

120g sugar
250g milk
150g cream
4 egg yolks
1/4 tablespoon salt
1 vanilla bean
80g raisin
some quality dark rum

How to make Malaga Gelato rum-raisin ice cream

The day before put the raisin in a small plastic bag together with some rum, 1 dl and put it in the fridge. Split the vanilla and scrap the corn into a bowl together with the sugar and egg. Whisk the egg yolks and sugar together in a bowl till it is light and foamy. Add the salt, the vanilla pulp, milk and cream into a pot and warm it for about 1-2 min. Now take the milk put into the bowl with the sugar and egg and stir it until the sugar are dissolved.

Put the mixture back into the pot and warm it up to 84 °C (183 °F). Let it cool for some hours and take the pulp out and put about ½ dl of rum in the mixture. Now its ready for the ice cream machine. When the ice is almost done, but the raisin in – yummi !

Tags: gelato, gelato recipe, Malaga Gelato, rum raisin, rum-raisin ice cream

Category gelato ice cream, ice cream recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.