How to Prepare Appetizing Ice Cream Malaga (Vanilla, Dry Raisins And Rum)

Ice Cream Malaga (Vanilla, Dry Raisins And Rum). Preparation Combine raisins and rum in small bowl. Vanilla Ice Cream Alcoholic Drinks Recipes. Vanilla Vodka Ice Cream Drinks Recipes.

Back then we had more Asian and tropical flavors like red bean, corn When Rum Raisin Ice Cream appeared on the scene it instantly became a favorite at our house. Even though the ice cream was artificially flavored. Photo about Home made vanilla ice cream with egg yolks, caster sugar, vanilla pods, double cream and malaga raisins. You can have Ice Cream Malaga (Vanilla, Dry Raisins And Rum) using 6 ingredients and 7 steps. Here is how you cook that.

Ingredients of Ice Cream Malaga (Vanilla, Dry Raisins And Rum)

1. Prepare of Whole milk.
2. Prepare of Table cream.
3. Prepare of Yolk. (Medium eggs).
4. It’s of Pure vanilla extract.
5. You need of Sugar.
6. It’s of Dry raisins.

When you say you can add chocolate or vanilla instead of raisins and rum, do you mean more vanilla extract? You can still make this Vanilla Rum Ice Cream! This ice cream is really quick and easy to mix up, then you just pop it into the freezer. Directions: Combine the sweetened condensed milk, spiced rum, and vanilla extract in the bowl of a stand mixer (or, you can just use a hand mixer).

Ice Cream Malaga (Vanilla, Dry Raisins And Rum) instructions

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).

A revved-up ice-cream treat sandwiched between moreish almond and cherry cookies. Our handcrafted ice cream is irresistibly good! In a small saucepan, warm the raisins in the rum for a few mins. Freeze for a few hours, or until solid. Making ice cream at home might have you abandoning the freezer aisle once and for all.