Easiest Way to Prepare Quick Ice Cream Malaga (Vanilla, Dry Raisins And Rum)

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, Steps to Make Speedy Ice Cream Malaga (Vanilla, Dry Raisins And Rum). One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Ice Cream Malaga (Vanilla, Dry Raisins And Rum), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ice Cream Malaga (Vanilla, Dry Raisins And Rum) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Ice Cream Malaga (Vanilla, Dry Raisins And Rum) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must 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 it.

This ice cream is made in two days. You have to do one step first and complete the other the following day. It's a French ice cream made with vanilla, dry raisin and rum. It's really delicious! It takes a little bit of time but it's definitely worth it!

Ingredients and spices that need to be Make ready to make Ice Cream Malaga (Vanilla, Dry Raisins And Rum):

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

Steps to make 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)

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So that is going to wrap this up for this special food Steps to Make Award-winning Ice Cream Malaga (Vanilla, Dry Raisins And Rum). Thank you very much for your time. I'm confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!