Make this mascarpone ice cream with Tokaji syrup and raisins, then also try our no-churn Vietnamese coffee ice cream.
Ingredients
tokaji syrup
- Tokaji or dessert wine 120ml
- raisins 120g
- golden caster sugar 90g
- vanilla pod ½
mascarpone ice cream
- whole milk 300ml
- liquid glucose 5 tbsps (find it in cookshops and chemists)
- golden caster sugar 60g
- vanilla pod ½
- egg yolks 4
- mascarpone 250g
Method
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Step 1
To make the syrup, pour the tokaji over the raisins in a small bowl and leave to soak for 2 hours. Put the sugar, ½ a vanilla pod and 60ml water in a small saucepan and heat gently until the sugar dissolves and a clear syrup has formed.
Increase the heat and bring to the boil. Add the raisins and tokaji and boil for 5 minutes, until syrupy. Leave to cool then cover and chill.
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Step 2
To make the ice cream, gently heat the milk, liquid glucose, sugar and vanilla pod in a saucepan. Gradually increase the heat, stirring occasionally to dissolve the sugar, until the mixture just comes to the boil then remove from the heat.
Put the egg yolks in a large bowl and pour the hot milk mix over, whisking constantly. Whisk in mascarpone.
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Step 3
Strain through a fine sieve, chill for an hour then churn in an ice cream machine according to manufacturer’s instructions until softly frozen.
If you don’t have an ice-cream machine, pour into a container, freeze for an hour, then mix well and repeat, mixing every hour until softly frozen.
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Step 4
Lift two thirds of the raisins out of their syrup and set aside. Transfer the ice cream to a lidded plastic container and gently fold the drained raisins through with 2 tbsps of syrup.
Freeze for at least 2 hours before serving. Spoon the remaining syrup and raisins over each serving before eating.
Nutritional Information
- Kcals 773
- Fat 38.8g
- Saturates 22g
- Carbs 92.5g
- Fibre 0.6g
- Protein 8.6g
- Salt 0.37g
