Helado de Pasitas con Tequila

1. 1

   Combine the raisins and tequila in a small saucepan and simmer over low heat for 3 minutes.

2. 2

   Remove from the heat and let steep for at least 2 hours (this can be done the night before).

3. 3

   Combine the milk, canela, sugar, 3/4 cup of the heavy cream, and the salt in a pot and bring to a boil over medium heat.

4. 4

   Whisk the egg yolks in a large heatproof bowl.

5. 5

   Slowly whisk about half of the hot milk mixture into the yolks and stir rapidly.

6. 6

   Return the mixture to the pot and cook over medium heat, stirring continuously with a wooden spoon or heatproof spatula, until it is thickened and coats the back of the spoon or spatula, 10 to 15 minutes.

7. 7

   Strain through a fine-mesh sieve, add the remaining 1 cup heavy cream and the liquid from the macerated raisins, and stir to combine.

8. 8

   Chill over an ice bath, stirring, until cool.

9. 9

   Refrigerate, covered, until completely cool, about 3 hours, and freeze in an ice cream maker according to the manufacturers instructions.

10. 10

    Add the plumped raisins once the ice cream has finished churning and freeze until fully set.

* Per serving · 4 servings · Values may vary.

No additional tips available.