Helado de pasas con oloroso seco
You can make this ice cream with Pedro Ximenez sweet wine instead of oloroso, if you prefer; it will be more strongly flavoured and sweeter, while the oloroso version will be wonderfully subtle.
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Put the raisins in a pan with the oloroso and simmer gently until they have plumped up and absorbed some of the wine. Leave to cool. (Or soak the raisins in the sherry overnight without heating.)
Whisk together the egg yolks, sugar and cornflour until the mixture is foamy.
Heat the milk in a large, heavy-based pan to just below boiling point. Whisk the milk into the eggs, then pour back into the pan.
Cook over a gentle heat, stirring with a wooden spoon, until the custard thickens enough to coat the back of the spoon and is smooth. Leave until cold, then chill.
Whip the cream until it is thick and billowing, then fold it into the chilled custard.
Put the mixture into an ice-cream machine and churn until thick, according to the manufacturer’s instructions. You could probably make this by hand as well, pouring it into a shallow container and freezing, beating it three or four times as it freezes.
Either way, spoon the nearly-finished ice cream into a freezerproof container. Fold the raisins and their soaking liquid into the soft ice cream, then cover and freeze for two or three hours.
You might like to pour some dark, rich, absurdly sweet Pedro Ximenez wine over the ice cream or, if this is too much for you, then sip a glass of Lustau’s delicious East India Solera with it, served at room temperature.