Pisco Raisin Ice Cream

Preparation

For the Pisco Raisin Ice Cream:

1. Soak the raisins in the pisco overnight at room temperature. Drain the excess pisco from the raisins, reserving 2 tablespoons for the custard.
2. Combine the milk, cream, sugars, cinnamon, and salt in a saucepan over medium heat. Stir occasionally until the sugars are dissolved.
3. Whisk the egg yolks in a mixing bowl and temper with the hot cream mixture. Once tempered, add the egg yolks to the cream mixture and cook over medium heat, stirring constantly, until the custard is thick enough to coat the back of a spoon. Strain and chill completely.
4. Once chilled, add the vanilla paste and reserved pisco to the custard and make the ice cream according to your ice cream machine’s instructions. Add the raisins when the ice cream is almost fully churned.Put the finished ice cream in a container, cover, and freeze for at least 24 hours before serving.

Ingredients

For the Pisco Raisin Ice Cream: 

(Yield: 3 pint)

• Golden Raisins: 1C
• Pisco: 1/2C
• Whole Milk: 2C
• Heavy Cream: 2C
• Granulated Sugar: 1/2C
• Dark Brown Sugar: 1/4C
• Cinnamon: 1/4t
• Kosher Salt: pinch
• Egg Yolks: 4ea
• Vanilla Paste: 1/2t