CookEat Recipe
Iced Pudding Portugais
Vanilla ice cream with Malaga wine, soaked grapes, orange peel and whipped cream frozen in a quart mould.
Method
Steps
Step 1
Mix three yolks with four ounces icing sugar for five minutes.
Step 2
Bring half pint each cream and milk with half a vanilla stick to the boil.
Step 3
Gradually stir the hot dairy into the yolks and heat gently for about five minutes without boiling, until the custard reaches 74 °C.
Step 4
Remove from the heat, cool promptly to at most 4 °C, remove vanilla and strain through a Chinese strainer into the freezer.
Step 5
Add half gill Malaga wine to the freezer and churn toward approximately thirty minutes until firm.
Step 6
Measure one pint of the frozen preparation for the pudding.
Step 7
Keep the ice and rock salt outside the sealed food container.
Step 8
Pick over the two ounces dried Malaga-type Muscat raisins, soak in water for fifteen minutes, drain and remove the seeds.
Step 9
Mix those same rehydrated raisins and one ounce chopped candied orange peel into the frozen base with half a pint of finished whipped cream.
Step 10
Mix with a spatula and fill the quart mould below the rim.
Step 11
Cover tightly and freeze for about two hours, until firm.
Step 12
Keep any surplus frozen separately.
Step 13
Dip the closed mould briefly in lukewarm water, wipe dry, unmould onto a cold dish and serve.
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