Mascarpone ice cream with Tokaji syrup and raisins
- Preparation and cooking time
- Total time
- + soaking, chilling and freezing
- Easy
- Serves 4
Skip to ingredients
tokaji syrup
- 120ml Tokaji or dessert wine
- 120g raisins
- 90g golden caster sugar
- ½ vanilla pod
mascarpone ice cream
- 300ml whole milk
- 5 tbsps (find it in cookshops and chemists) liquid glucose
- 60g golden caster sugar
- ½ vanilla pod
- 4 egg yolks
- 250g mascarpone
Nutrition:
- kcal773
- fat38.8g
- saturates22g
- carbs92.5g
- fibre0.6g
- protein8.6g
- salt0.37g
Method
step 1
To make the syrup, pour the tokaji over the raisins in a small bowl and leave to soak for 2 hours. Put the sugar, ½ a vanilla pod and 60ml water in a small saucepan and heat gently until the sugar dissolves and a clear syrup has formed.
Increase the heat and bring to the boil. Add the raisins and tokaji and boil for 5 minutes, until syrupy. Leave to cool then cover and chill.step 2
To make the ice cream, gently heat the milk, liquid glucose, sugar and vanilla pod in a saucepan. Gradually increase the heat, stirring occasionally to dissolve the sugar, until the mixture just comes to the boil then remove from the heat.
Put the egg yolks in a large bowl and pour the hot milk mix over, whisking constantly. Whisk in mascarpone.step 3
Strain through a fine sieve, chill for an hour then churn in an ice cream machine according to manufacturer’s instructions until softly frozen.
If you don’t have an ice-cream machine, pour into a container, freeze for an hour, then mix well and repeat, mixing every hour until softly frozen.step 4
Lift two thirds of the raisins out of their syrup and set aside. Transfer the ice cream to a lidded plastic container and gently fold the drained raisins through with 2 tbsps of syrup.
Freeze for at least 2 hours before serving. Spoon the remaining syrup and raisins over each serving before eating.
