Malaga ice cream

Name: Malaga ice cream
Prep time: 1 d 6 h
Cook time: 1 h
Total time: 1 d 7 h
Yield: 1000g

Creamy ice cream always tastes good. Those who love raisins also love Malaga ice cream. The others probably don't. Although if you shred the raisins, it just tastes like Malaga. The Malaga wine and Marsala set the tone here.

A vanilla paste is used for the ice cream. You can find the recipe here:
www.eis-perfecto.de / recipes / vanilla paste /

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Ingredients

60g Eis Perfecto
65g Perfecto Minus
1 egg yolk fresh
70g sugar
220g cream (30%)
480g whole milk 3,5%
15g Bindemittel-Perfecto
5g homemade vanilla paste
40 g of Malaga syrup
40 g of malague wine
Ingredients that are later added to the ice cream
50 g of Malaga raisins

Preparation

Step 1:
Mix all dry ingredients
Step 2:
Mix the milk, egg yolk, Malaga wine, Malaga syrup, vanilla paste and the dry ingredients together on the highest setting for 2 minutes.
Step 3:
Add the cream and let it steep for 10 minutes at a low temperature (ideally 85 ° C), stirring constantly.
Step 4:
Allow the ice cream mix to mature in the refrigerator for at least 60 minutes, then freeze it with an ice cream maker or by hand and add the Malaga raisins just before the ice cream is ready.
Manufacture of Malaga syrup and raisins
Step 1:
Bring 100 g water and 100 g sugar to the boil in a new saucepan and cook for 2 minutes.
Step 2:
Add 150 g raisins (please wash several times with hot water) and 35 g Malaga wine, 35 g Marsala wine and 45 g rum and mix well.
Step 3:
Leave the whole thing in an airtight container in the refrigerator for at least 4 days.

The Perfecto You can order ice powder in the Movito Online Shop!
Click here to go to the ice cream ingredient shop www.movito.fit

Recipe tags: creamy, Malaga, Masala, raisins, Sahne (cream), Wine list

Elizabeth

26. June 2020 @ 13: 08

How could I perfecto minus replace. Unfortunately I don't have it
Greetings Elisabeth

Claudia

29. June 2020 @ 13: 40

You cannot replace minus. You can only perfecto take and the alcohol will make it softer.

PeterausCelle

25. January 2024 @ 3: 21

I don't understand the recipe. It's just stupidly explained.

Production of malagasy syrup:

Bring 100 g water and 100 g sugar to the boil in a new pot...
is malagasy syrup? What does this have to do with Malaga?

Where does this stuff come in? Into the ice cream mixture or into the prepared raisins
with Marsala, Malaga and rum?

Does Malaga wine also come into the ice cream mixture? or just put in the
Raisins?

Please explain again.

LG Peter

Andreas Thoma

1. February 2024 @ 11: 33

You make the syrup as directed with the raisins. Then later some of the syrup and Malag wine are added to the ice cream. See step 2 “Mix the milk, egg yolk, Malaga wine, Malaga syrup, vanilla paste and the dry ingredients together at the highest level for 2 minutes.
–“ I would skim some of the raisins and add them to the ice cream later, just before you take it out of the machine.