Today I will make a recipe dedicated to my mom: the malaga ice cream (you know, right? The cream ice cream flavored with rum and enriched with raisins). She is crazy about it and I love to see her satisfied. And then with the heat that has now begun to knock, an ice cream is just what you need. So let's not get lost in small talk and get to work!
Video of the Recipe
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Identity Card of the Recipe
- 186 KCal Calories per serving
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Ingrediants
- 560 ml of pasteurized whole milk
- 120 g of sugar
- 15 g of dextrose
- 180 ml of fresh cream
- 80 g (4 medium) of egg yolks
- 5 g of carob flour
- 1 vanilla pod
- 100 g of sultanas
- 100 ml of rum
Materials Needed
- Scale weighs food
- Casserole
- Sugar thermometer
- Ice cream maker or tub
- Electric whips
Preparation
- First, soak the raisins in rum for one night.
Did you know that
Rum is a very important ingredient in the preparation of Malaga ice cream not only because it gives a particular aroma but also because it lowers the freezing point of the water contained in the mixture, thus preventing the formation of coarse ice crystals.
For the same reason, alcohol prevents raisins from freezing, so they will always remain soft even after freezing.
It is possible to mix rum with other types of alcohol, such as Madeira wine or Marsala liqueur (or wine).- Proceed with the preparation of the cream ice cream. Mix the sugar with the carob seed flour. Shell the eggs and divide the egg whites from the yolks.
- Foam the egg yolks with the sugar for at least 5 minutes.
- In a saucepan, combine the whole milk, cream and dextrose. Cut into a vanilla pod, scrape the inside to remove the seeds, then flavor the milk. Bring to 85 ° C.
- Pour the hot liquid over the egg cream, continuing to work with the electric whisk.
- Bring back to the heat, up to a temperature of 85-85 ° C.
Attention!
Do not exceed 85 ° C to avoid shredding the eggs.- Let the mixture cool in the fridge for 8 hours.
Did you know that
The ideal would be to let the mixture cool for 6-12 hours: in this phase (called the maturation), the hydration of the solid ingredients is favored and the risk of the formation of crystals during the subsequent freezing phase is lowered.- After the mixture has completely cooled, proceed with the preparation of the ice cream by pouring the mixture into the ice cream maker. Leave to stir for 15 minutes. Halfway through creaming, pour the raisins with the rum and leave to freeze until the desired consistency is obtained.
Without ice cream maker
Ice cream can also be obtained without an ice cream maker. In this case, it is necessary to pour the mixture onto a tray with low edges, then place it in the freezer for at least 4 hours: in this period, it is important to mix the ice cream very often to break the ice crystals, favoring its creaminess as much as possible.- Place the ice cream in the freezer for an hour and serve.
Alice's comment - PersonalCooker
Did you like malaga ice cream? You can replace, partially or totally, the rum with marsala or grappa, and give a very personal touch to your ice cream!Nutritional values and Health Comment on the recipe
Gelato Malaga is a fairly energetic dessert, with a caloric prevalence provided by carbohydrates, followed by lipids and finally by proteins.
Carbohydrates are mainly simple (sucrose and glucose), fatty acids are mainly of the saturated type and proteins are of medium and high biological value. Cholesterol is high and fiber is low.
Gelato Malaga is not suitable for diet against hypercholesterolemia, type 2 diabetes mellitus, hypertriglyceridemia and lactose intolerance; it does not even lend itself to a vegan diet.
The average portion is around 50-60g (90-110kcal).
