Muscat ice cream

Muscat ice cream

By
From
New Middle Eastern Food
Makes
850 ml
Photographer
Mark Roper

Ingredients

Quantity Ingredient
600ml muscat
55g sultanas or seedless raisins
100ml water
100g liquid glucose
50g caster sugar
6 free-range egg yolks
500ml cream

Method

  1. In a heavy-based saucepan, bring the muscat and sultanas to the boil. Lower the heat and simmer until reduced to 100 ml. Strain through a fine sieve and reserve both the sultanas and the intense, syrupy muscat.
  2. Put the water, glucose and sugar in a heavy-based saucepan and bring to the boil.
  3. Meanwhile, whisk the egg yolks in an electric mixer until thick, pale and creamy. With the motor running, slowly pour the sugar syrup onto the egg yolks. Next, pour on the muscat and continue whisking for about 5 minutes, or until the mixture cools. You will see it dramatically bulk up into a soft, puffy mass. Fold in the cream and chill in the refrigerator.
  4. Pour the chilled mixture into an ice-cream machine and churn according to the manufacturer’s instructions. Towards the end of the churning time, add the sultanas and let the machine stir them in thoroughly. Transfer to the freezer until ready to serve.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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