Wednesday, June 23, 2010

Raisin/Anise Ice Milk

This is closer to the ice milk we used to get when I was a child. I haven't seen it in years, and I sometimes wonder if the fat-free commercial ice creams dealt the death blow to less caloric treats that didn't rely on strange ingredients. There's nothing strange in this, and you could certainly make it with skim milk. The eggs aren't an absolute necessity either, though you get a more granular texture without them. You could try a teaspoon of anise flavoured liquor in place of the extract, which should help with texture. Or just go nuts, and buy a bottle of Pernod for making ice cream. What the hell, I won't judge you.

You Will Need:

2 cups whole milk
3 egg yolks
1/2 cup granulated sugar
1/2 cup chopped raisins(again, you could soak these in booze first, but be sure to drain them well)
1/2 teaspoon anise extract

Heat the milk to steaming. Whisk together the eggs and sugar. Whisk in the milk slowly. Return to pan and cook to 170 degrees F. Remove from heat, stir in extract and cool in an ice bath, whisking.

Freeze in a glass or metal tray in the freezer whisking every twenty minutes until it is too thick to move-then switch to a fork. At the last, stir in the raisins. Store in a dedicated container (the anise will leave an odour).

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