Glace Malaga
(Rum and Raisin Glace) Recipe

Origin: France      Period: Traditional

This is a classic French 'glace', a French-style ice cream that's made with a custard base that contains egg yolks. This makes the resultant ice cream very rich and silky as compared with other types and styles of ice cream.

Ingredients:

40g raisins
2 tbsp dark rum
50g sugar
2 egg yolks
200ml milk
50ml double cream

Glace Malaga
(Rum and Raisin Glace) Preparation:

Method:

Combine the raisins and rum in a bowl and leave to infuse over night.

The following day combine the sugar and egg yolks in a bowl and whisk together until pale and creamy. Meanwhile combine the milk and cream in a saucepan and heat gently, stirring frequently until the mixture just starts to boil. Take off the heat and slowly add to the egg mixture, whisking all the while.

Stir until smooth then return to the pan and cook gently , stirring continually, until the custard is thick enough to coat the back of a spoon. Strain the mixture into a bowl then allow to cool and when cold cover the bowl and refrigerate for at least two hours. At the end of this time stir-in the raisins and rum.

Pour the resultant mixture into the bowl of an ice cream machine and churn according to the manufacturer's instructions.

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