Who doesn’t love a good rum and raisin ice cream? It makes me think of my granddad. When I was little we had Sunday lunch at my grandparents’ house almost every week. After the feast we would indulge in dessert – quite often rum and raisin ice cream, Oupa Carel’s favourite. It is one of the few desserts that will lead him into the temptation of a second helping (Roly-Poly is the other one).
This prune and sherry ice cream is a variation on the classic rum and raisin flavour. I don’t work with dried fruit very often, and paring it with sherry was quite the risk. But it paid off in a big way! The alcohol in the sherry enhances the creamy texture – the ice cream doesn’t freeze quite as hard with the alcohol. The pieces of prune adds an element of surprise with regards to texture and is also enhanced by the sweetness of the sherry. All and all I’m thinking my Oupa Carel is going to enjoy this one even more than his beloved rum and raisin ice cream.
250 ml full cream milk
500 ml cream
150 g sugar
4 egg yolks
Pinch of salt
100 g prunes, pitted and chopped
10 ml sherry
- Warm milk, sugar, half the cream and salt in a saucepan.
- Let it cool for 30 minutes to room temperature.
- In a separate bowl, whisk the egg yolks.
- Slowly pour the milk mixture into the eggs while whisking continuously.
- Pour back into the saucepan and heat. Stir with a spatula and scrape the bottom of the pan to form a custard. When the spatula is covered when removing it from the mix, the sauce is ready.
- Pour the mixture through a strainer and add the rest of the cream and prunes.
- Chill for 12 hours.
- Churn your ice cream according to your machine’s specifications. Add sherry mid-freezing.