Ingredients (makes 1 litre):
- 70 ml. Brandy Cardenal Mendoza
- 250 ml. Cream for whipping
- 3 egg yolks
- 500 ml. Milk
- 50 g. Glass sugar
- 75 g. Raisins
- 1 ct. Vanilla extract
Macerate raisins in brandy for at least 8 hours.
Using a hand mixer, mix the sugar, milk, egg yolks and the vanilla extract in a bowl. Put this mixture in the fridge until it is very cold.
Whip the cream and then add to the previous mixture using a spatula or similar, making wrapping movements to avoid the cream losing it's body.
At this point there are two options depending on whether or not you have an ice cream machine.
- With ice cream machine:
Put the mixture into the ice cream machine and follow the manufacturer's instructions.
Beat the mixture at speed 1 for about 15 minutes. In the last minutes introduce the reserved raisins and the Brandy Cardenal Mendoza and continue until the ice cream has the desired texture.
Pour the ice cream in an airtight container covering the surface with baking paper. Store in the freezer for several hours before eating.
- Without ice cream machine:
Add raisins and brandy Cardenal Mendoza to the mixture. Freeze the mixture in a container without a lid and go every half hour to remove the ice cream and beat it a little with a whisker or a fork for about 3 or 4 minutes, for two hours or a little more until you see that it is hard.
By not having an ice cream machine does not mean it won't be as good, it just takes a little more work but we promise you it's worth it.