Recipe of Ice Cream Malaga (Vanilla, Dry Raisins And Rum) in 30 Minutes for Beginners

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, ice cream malaga (vanilla, dry raisins and rum). It is one of my favorites. This time, I am going to 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 simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Ice Cream Malaga (Vanilla, Dry Raisins And Rum) is something which I’ve loved my whole life.

Put a small pot on the stove. And wait till the raisins all absorb the rum. Malaga ice cream - (almost) straight from the freezer.

To begin with this recipe, we must first prepare a few components. You can have ice cream malaga (vanilla, dry raisins and rum) using 6 ingredients and 7 steps. Here is how you cook that.

Ingredients

The ingredients needed to make Ice Cream Malaga (Vanilla, Dry Raisins And Rum):

1. Take 500 ml Whole milk
2. Take 200 ml Table cream
3. Make ready 5 Yolk. (Medium eggs)
4. Make ready 1 tsp Pure vanilla extract
5. Prepare 1/2 cup Sugar
6. Take 1/2 cup Dry raisins

Nyobain Liquid terbaru EL MALAGA Vanilla Rum And Raisin Caramel, hasil perbuatan dari Djurex and VL Project Bagaimana rasanya? Preparation Combine raisins and rum in small bowl. The combination of rum and raisins has long elevated all kinds of desserts, but when applied to a vanilla custard base, the flavors truly shine: a concentrated burst of dried fruit cut by the boozy kick of rum, all If classic vanilla ice cream can be bested, it's only by iconic rum raisin. Then, we slowly incorporated the rum raisin ice cream base from the copper pot into the egg yolks, whisking constantly so it all blended together nicely We kept at this until the rum raisin ice cream base thickened to the point it coated a spoon.

Instructions

Instructions 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
5. 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
7. 2. 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)

You have to make sure you constantly stir the bottom. Start this rum-flavored ice cream the day before by steeping raisins and dark rum overnight. The rum will soften the ice cream and make mixing easier. I used homemade vanilla ice cream and just added the soaked raisins (I gave them a whirl in my food processor first) and only half the rum with. Rum Raisin Ice Cream was a favorite of mine when I was growing up in Malaysia.

So that is going to wrap this up with this exceptional food ice cream malaga (vanilla, dry raisins and rum) recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

Print this page