Prep 20 mins
Cook 1 hr 30 mins
This recipe comes from a book called 'Sephardic Flavors' and is a cross between a frozen honey mousse and a rum raisin ice cream. I believe its of Turkish origin. The cook time includes steeping and plumping time. Try it, its not as complicated it looks
- 2 cups milk
- 1 vanilla bean
- 1⁄2 cup raisins, chopped
- 1⁄4 cup dark rum or 1⁄4 cup hot water
- 5 egg yolks
- 1⁄3 cup fragrant honey
- 1⁄2 cup creme fraiche
- Combine milk and vanilla and bring to a boil over medium high heat.
- Remove from heat and let sit for 1 hour.
- Meanwhile, combine raisins and rum (or water) and let stand until raisins and plumped (around 30 minutes).
- Remove the vanilla bean from milk and reheat it until small bubbles appear along the edges of the pan.
- While the milk is reheating, beat the egg yolks until thick and pale.
- Whisk a little of the hot milk into the yolks to temper them, then gradually stir the yolk mixture into the remaining hot milk.
- Simmer over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5 minutes).
- Remove from heat and stir in honey.
- Let cool.
- When cool, fold in creme fraiche and the raisins and any liquid.
- Transfer to an ice cream maker and follow manufacturer's directions-OR- Freeze in small custard cups or molds.
Very good ice cream that is a nice change from the ordinary. I used the hot water (instead of rum) and I wasn't sure what creme fraiche so I subsituted heavy cream without any problems. Thanks Miraklegirl for sharing this very unique ice cream which makes a great desert for the holidays.