Chocolate ice-cream with drunken raisins


  • Serves 6 people

  • 160 gm dark chocolate (54% cocoa solids), coarsely chopped
  • 500 ml (2 cups) milk
  • 30 gm butter, coarsely chopped
  • 125 ml (½ cup) pouring cream
  • 5 egg yolks
  • 50 gm caster sugar
  • 75 gm mild honey, such as clover honey
  • Drunken raisins
  • 125 gm golden raisins
  • 125 gm currants
  • 75 ml dark rum
  • 50 gm demerara sugar
  • 20 gm mild honey
  • ½ cinnamon quill
  • 3 whole cloves
01   Place chocolate in a large bowl and set aside. Bring milk, butter and half the cream to just below the boil in a saucepan over medium heat.
02   Meanwhile, whisk yolks and sugar in a bowl until pale and creamy (2-3 minutes), then, whisking continuously, add milk mixture and whisk to combine. Return to a clean saucepan and stir continuously over medium heat until mixture coats a wooden spoon thickly (5-6 minutes). Strain through a fine sieve over chocolate, whisk to combine then set aside to cool. When cool, stir through honey and remaining cream and refrigerate to chill. Freeze in an ice-cream machine, then freeze until required. Makes about 1 litre.
03   For drunken raisins, combine raisins and currants in a bowl, pour over boiling water to cover, set aside until tender (30 minutes), then strain through a sieve (discard liquid). Meanwhile, bring rum, sugar, honey, spices and 50ml water to the simmer in a saucepan over medium heat, stirring to dissolve sugar. Remove from heat, add raisin mixture and set aside to macerate (2 hours).
04   Scoop ice-cream into serving bowls, spoon over drunken raisins and serve.
This recipe is from the September 2011 issue of Australian Gourmet Traveller.
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