Muscat ice cream

Muscat ice cream

By
From
Saha
Makes
850 ml of ice cream
Photographer
Matt Harvey

Ingredients

Quantity Ingredient
600ml muscat
55g sultanas or raisins
100ml water
100g glucose
50g caster sugar
6 egg yolks
500ml pure cream

Method

  1. Put the muscat in a heavy-based saucepan with the sultanas and bring 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 into a heavy-based saucepan and bring to the boil.
  3. Meanwhile, put the egg yolks into an electric mixer and whisk 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.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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