Ingredients
- 1 cup
raisins
- ½ cup
honey whiskey
- 1 cup
whole milk, well chilled
- ½ cup
sugar
- Seeds
from ½ vanilla bean, or to taste
- 2 cups
heavy cream, well chilled
- 2/3
cup granola, plus additional for garnish
Directions
- Place
raisins in a small bowl and pour in the whiskey (I used Seagram’s 7 Dark
Honey). Allow to soak for about 8
hours, all day or overnight, stirring occasionally.
- After
the raisins have soaked for about 8 hours and absorbed most of the
alcohol, begin making the ice cream.
- Combine
sugar with whole milk in an electric mixer and stir on a medium speed for
1 minute. Scrape out the vanilla bean seeds with a knife and add to the
mixture, along with the heavy cream, stirring until combined.
- Pour
the mixture into an ice cream maker and freeze according to the
manufacturer’s directions (about 30 minutes)
- During
the last 5 minutes in the ice cream maker, add the raisins (pour entire
bowl, including any remaining whiskey) into the machine, and the 2/3 cup
granola (I used Fresh & Easy’s Classic Granola).
- Freeze
at least 2-3 hours to allow ice cream to harden.
- Option:
garnish with additional granola pieces when serving.
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