Ingredients (for one liter of ice cream):
- 70 ml of Cardenal Mendoza brandy
Production:
Macerate the raisins in the brandy for at least 8 hours.
Using a hand mixer, combine the sugar, milk, egg yolks, and vanilla extract in a bowl. Place this mixture in the refrigerator until it is very cold.
Whip the cream and fold it into the previous mixture using a spatula or similar tool, using gentle folding motions to prevent the cream from losing too much volume.
At this point, there are two options depending on whether or not you have a refrigerator:
– With ice:
Pour the mixture into the ice cream maker and follow the manufacturer’s instructions.
Simply beat the mixture on speed 1 for about 15 minutes. In the last few minutes, add the reserved raisins and brandy and continue beating until the ice cream reaches the desired texture.
Place the ice cream in an airtight container and cover the surface with parchment paper. Store in the freezer for several hours before serving, and remove about 10 minutes before eating to ensure a pleasant texture.
– No refrigerator:
Add the raisins and brandy. Freeze the mixture in an uncovered container and, every half hour, remove the ice cream and beat it lightly with a whisk or fork for about 3 or 4 minutes, for two hours or a little longer until it is firm and no longer workable. I also recommend taking it out about 10 minutes before serving so it has a pleasant texture.
Not having an ice cream maker doesn’t mean the ice cream is any worse—it just makes the process more tedious, but that’s all.
