Mascarpone ice cream with Tokaji syrup and raisins

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.