Mascarpone ice cream with Tokaji syrup and raisins

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.

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.

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.

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.