Raisin, Dried Pear and Honey Ice cream
Exotic end to a meal
6 egg yolks
40 g (50 ml) castor sugar
2 ml salt
500 ml cream
500 ml full cream milk
50 ml honey
few drops of vanilla essence
250 g SAFARI seedless raisins soaked and drained
250 g SAFARI dried pears, stewed and pureed
3 ml cinnamon, optional
50 ml Frangelico Liqueur or port
Place the egg yolks, castor sugar and salt into a heat proof mixing bowl .
Rinse a heavy based saucepan with cold water, and pour in the cream and milk.
Heat the milk mixture to barely simmering point.
Remove the saucepan from the heat and slowly pour about 125 ml of the hot milk mixture into the egg yolk mixture.
Return the egg yolk mixture to the remaining milk and return to the heat.
Continue whisking over a medium low heat until the mixture thickens and coats the back of a a spoon (correct custard consistencty ).
This should take about 5-8 minutes.
Do not allow the mixture to boil.
Once the mixture has tickened, stir in the honey and the vanailla essence.
Pour the unfrozen ice cream mixture into a bowl and allow to cool for 20 minutes.
Place in the refridgerator and chill.
Pour the chilled ice cream mixture into an ice cream churm .
Freeze according to the manufacturer's instructions.
Remove the ice cream and swirl through the dried pear puree, add the soaked raisins, cinnamon and liqueuer or port. Scoop ice cream into a freezer container and freeze for 2 hours or overnight before serving.
Makes 1 litre
For a quick alternative buy vanilla ice cream. Allow to stand outside the freezer for about 20 minutes to soften.
Stew the 250 g dried pears in 250 ml water with cinnamon or cinnamon stick and honey for about 12 to 15 minutes. Puree and leave to cool completely.
Swirl in the soaked raisins with liqueuer or port as well as the cooled down pears .
Transfer to a container and freeze until needed.
If you do not have an ice cream maker or cream churm, follow the standard directions for home-made ice cream for delicious results.