Recipe Category: Raisin
pagect=recipes,popular-recipes,raisin,:recipes,popular-recipes,most-popular,popular+raisin

Tequila-Raisin Ice Cream Mexican Recipe
Ingredients
Recipe for: Helado de Pasitas con Tequila – Tequila-Raisin Ice Cream
Makes ABOUT 1 QUART
- ¾ cup dark raisins
- ¾ cup tequila (preferably reposado or anejo)
- 1 cup whole milk
- 1 (3-inch) piece canela
- ¾ cup sugar
- 1¾ cups heavy cream
- pinch of salt
- 6 egg yolks
Method
- Combine the raisins and tequila in a small saucepan and simmer over low heat for 3 minutes
- Remove from the heat and let steep for at least 2 hours (this can be done the night before)
- Combine the milk, canela, sugar, ¾ cup of the heavy cream, and the salt in a pot and bring to a boil over medium heat
- Whisk the egg yolks in a large heatproof bowl
- Slowly whisk about half of the hot milk mixture into the yolks and stir rapidly
- Return the mixture to the pot and cook over medium heat, stirring continuously with a wooden spoon or heatproof spatula, until it is thickened and coats the back of the spoon or spatula, 10 to 15 minutes
- Strain through a fine-mesh sieve, add the remaining 1 cup heavy cream and the liquid from the macerated raisins, and stir to combine
- Chill over an ice bath, stirring, until cool
- Refrigerate, covered, until completely cool, about 3 hours, and freeze in an ice cream maker according to the manufacturer’s instructions
- Add the plumped raisins once the ice cream has finished churning and freeze until fully set

Full List of Raisin Recipes
Full List of Ice-Cream Recipes