No-churn Muscovado Ice Cream with Ras el Hanout Raisins

by Helen Graham, featured in Centrepiece

Published by Hamlyn

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Introduction

This ice cream is slightly chewy from the evaporated milk, and the muscovado gives it a deep molasses flavour. The sherry-soaked raisins need at least two days to plump up and absorb the sherry and ras el hanout flavours, so if time is not on your side, this ice cream honestly pairs with so many other things: candied nuts, a little olive oil, chopped mango or strawberries. To me, this tastes like Christmas.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

As featured in

Centrepiece

Image of Helen Graham's No-Churn Muscovado Ice Cream — Photo by Yuki Sugiura

Ingredients

Serves: 8-10

Metric U.S.

410 grams can of evaporated milk (well chilled)
290 grams dark muscovado sugar
600 millilitres double cream
½ teaspoon sea salt flakes

FOR THE RAS EL HANOUT RAISINS

150 grams raisins
150 millilitres sherry or rum or brandy
finely grated zest of 1 unwaxed orange
⅛ teaspoon ras el hanout

14½ ounces can of evaporated milk (well chilled)
10¼ ounces dark brown sugar
20 fluid ounces heavy cream
½ teaspoon sea salt flakes

FOR THE RAS EL HANOUT RAISINS

5½ ounces raisins
¼ pint sherry or rum or brandy
finely grated zest of 1 unwaxed orange
⅛ teaspoon ras el hanout

Method

No-churn Muscovado Ice Cream with Ras el Hanout Raisins is a guest recipe by Helen Graham so we are not able to answer questions regarding this recipe

For the raisins, put everything in a jar, seal, shake to combine and leave in the fridge for at least 2 days to macerate.
To make the ice cream, put all the ingredients in a large bowl and whip with electric beaters for 7–8 minutes until the mixture has thickened slightly and all the sugar has dissolved. The mixture won’t reach the stage of stiff peaks, but you should be able to see the whisk leaving tracks in the cream and it will look a little paler than it did at the start.
Transfer the ice cream to a 2-litre (3½-pint) capacity container and freeze overnight, or for at least 8 hours.
Remove the ice cream from the freezer 40 minutes or so before you want to serve it, to allow it to defrost a little. Run an ice cream scoop under hot water, then scoop up the ice cream, transfer to serving bowls and spoon over some of the raisins and their syrup.

For the raisins, put everything in a jar, seal, shake to combine and leave in the fridge for at least 2 days to macerate.
To make the ice cream, put all the ingredients in a large bowl and whip with electric beaters for 7–8 minutes until the mixture has thickened slightly and all the sugar has dissolved. The mixture won’t reach the stage of stiff peaks, but you should be able to see the whisk leaving tracks in the cream and it will look a little paler than it did at the start.
Transfer the ice cream to a 2-litre (3½-pint) capacity container and freeze overnight, or for at least 8 hours.
Remove the ice cream from the freezer 40 minutes or so before you want to serve it, to allow it to defrost a little. Run an ice cream scoop under hot water, then scoop up the ice cream, transfer to serving bowls and spoon over some of the raisins and their syrup.