Pedro Ximenez, Vanilla & Raisin Ice Cream'The Andalusian towns of Jerez de la Frontera, Sanlucar de Barrameda and Puerto de Santa Maria ... are ribboned with vineyards. According to Spanish law, the Palamino Fino grapes harvested from these vines are the only ones that can be used to make ... Spanish sherry. Jerez harbors most of the areas bodegas, the warehouses in which the legendary wines are fermented, aged and bottled'. Joyce Goldstein, Savouring Spain & Portugal. Back in the 1960s, there was a weekend gelato van parked at the Red Hill lookout in Canberra, and my parents often treated my siblings and I to a Sunday drive and ice cream. We would sit on the stone benches, chatting and slurping on ice cream cones, all the while taking in the sweeping views of the capital. Since childhood, rum and raisin has been one of my most favourite ice cream flavours. I would choose it over chocolate, strawberry, coffee, vanilla bean or lemon any time and still enjoy it to this day. Hence, Diana Henry's recipe for Raisin and Sherry Ice Cream in her enchanting Crazy Water Pickled Lemons (Octopus, 2002) caught my eye. It's a more grown up version of rum and raisin, in that you add a splash of syrupy Pedro Ximenez (PX) when you serve it. I have renamed the dish to Pedro Ximenez, Vanilla and Raisin ice cream to reflect the use of the PX and also the vanilla bean flavour, which comes through quite nicely. I note Rick Stein has a version of this recipe in his Spain cookbook. I use Gonzalez Byass Pedro Ximenez 'Nectar' in making the ice cream. Gonzalez Byass is a large scale family company that was established in 1835 in central Jerez, Spain. The company apparently hit a rough patch in the 1980s when outside investors became involved, however the stock is now back in family hands and the brand is firmly back on its feet. There are tasting notes for the Nectar here. This multi-award winning sherry is somewhat less expensive than some of the other imported varieties, but is nonetheless sweet, rich and intensely flavoured. This Pedro Ximenez, Vanilla & Raisin Ice Cream ice cream is lip-smacking delicious, dear readers! What's your favourite ice cream flavour, and why do you like it so? PEDRO XIMENEZ, VANILLA AND RAISIN ICE CREAM 400mls full cream milk 1 fresh vanilla pod, split 90g vanilla infused caster sugar 5 egg yolks (make meringue with the whites) 300mls cream 85g raisins 100mls Pedro Ximenez Sherry To serve: a splash of Pedro Ximenez, well chilled Soak the raisins in the sherry. Pour the milk into a saucepan and add the vanilla pod, scraping the seeds into the milk. Heat the milk to just before boiling point, then turn off the heat and allow the vanilla to infuse for half an hour. Beat the sugar and egg yolks together in a pyrex bowl until pale and creamy. Heat the milk again to just before boiling point, remove the vanilla pod and stir the milk into the egg and sugar mixture. Pop the bowl on top of a saucepan of simmering water and stir the mixture constantly until it begins to thicken to a custard. Test on the back of a wooden spoon. If the custard coats the back of the spoon and leaves a trail if you run your finger through, it is ready. Transfer it immediately to a large pouring jug and allow it to cool. Add the sherry soaked raisins and the PX liquid to the custard mixture. Beat the cream until it begins to thicken and add it to the custard mixture. Churn the custard in an ice cream machine and then freeze it until in a container until you are ready to serve it. Serves 4-6. When serving, add a splash of well-chilled Pedro Ximenez over the ice cream. Note, Diana Henry suggests that due to the raisins being in the mixture, you cannot beat it in a food processor. 25/2/2012 12:45:51 pm
Yum Lizzie...a big scoop for me please on this very hot day at our place! I will be trying this one! Happy Sunday.
Lizzy
25/2/2012 12:54:11 pm
Jane, my dear, you are my best customer! Come over now... two scoops just for you! xox 25/2/2012 01:11:35 pm
Sounds delicious - will definitely try this one. I have been to Jerez and tasted the most amazing Pedro Ximenez there. We often use it in desserts - it's great for cooking with fruit.
Lizzy
25/2/2012 01:17:04 pm
Hi there, I am envious of your travel, Christine. I love the PX. It is lovely with desserts, isn't it. 25/2/2012 07:58:03 pm
A weekend gelato van? Oh boy that would have been fantastic. I can't complain though, I live down the road from a gelati shop. This looks delicious!
Lizzy
25/2/2012 08:32:07 pm
It was Claire, it was! A gelato store did eventually open in the city and we also went there regularly! Thanks for the kind words, it IS delicious! 25/2/2012 08:10:27 pm
I was just at that lookout. It's a great place to sit and enjoy an ice cream. Love the sound of your recipe - great flavours there.
Lizzy
25/2/2012 08:33:21 pm
Oh how cool is that! I love the Red Hill lookout and the Carousel restaurant. Great place for an ice cream indeed. My mum and dad knew how to enjoy the good things in life! Thanks for your kind words.
Lizzy
25/2/2012 08:40:04 pm
Thanks Muppy, come on over!
Lizzy
26/2/2012 06:12:38 am
Hello there Penny, definitely have a shot with this ice cream! Thanks for popping in!
Lizzy
26/2/2012 02:29:46 pm
Hello there Lisa! Le Delicieux has a giveaway at the moment, pop into Jen's blog, you never know your luck! Take care of you and the fam!
Lizzy
26/2/2012 02:31:16 pm
I do too, Barb. Especially the PX and similar. Good point, yes you do add the liquid. (Normally when I adapt a recipe, I rewrite it to include these sorts of minute details, but overlooked that, sorry). Have fixed now. 26/2/2012 08:50:04 am
Sure looks lovely! I've always had a soft spot for good old rum'n'raison too, Yumm!
Lizzy
26/2/2012 02:31:46 pm
Ah, a cook after my own heart! Yummy indeed. 26/2/2012 11:32:07 am
Those raisins soaking in the PX is such a happy sight! Wow this looks amazing. I dont have a favourite ice-cream, I love it all!
Lizzy
26/2/2012 02:32:36 pm
Hi Anna! LOL, I have several favourites too... but rum and raisin is my most favourite... though I love this version now too! 26/2/2012 03:41:56 pm
Oh yummy, Liz! What a delicious flavour and gorgeous photos!
Lizzy
26/2/2012 06:04:01 pm
Thank you, Marty, that is very kind!
Lizzy
26/2/2012 06:04:33 pm
Three yums, David! Excellent! Ooooh, I like the sound of your idea too, very delicious. 26/2/2012 06:34:59 pm
Lizzy, what a lovely childhood memory and oh la la, what a divine recipe - my hubby will love this ice cream.
Lizzy
28/2/2012 07:33:23 pm
Hi Mandy, thanks so much!!! I hope he does, it is oh la la!!! Nice description, LOL!
Lizzy
27/2/2012 06:11:46 pm
Hi Amanda, it's a gorgeous book. I have loved it since the moment I first laid eyes on it. Am working my way through it. Book Dep has it for good price via http://www.bookdepository.co.uk/book/9781845336547/
Lizzy
28/2/2012 06:32:47 pm
Hi Jennifer, yes I saw your lovely recipe with PX, which I must say I would love to try. This one is a keeper for me! 2/3/2012 07:45:00 pm
You're not helping, Lizzy. I have been resisting buying an ice cream maker for a while. If i go and buy one tomorrow - and try to squeeze it in an already over-whelmed kitchen cupboard - you will have my partner to answer to. I take no responsibility/blame myself!!!
Lizzy
2/3/2012 10:48:35 pm
Rachel, such a great investment.... make room for it in a linen closet! Your partner will love it when you pump out some beautiful home made ice cream, trust me!
Lizzy
9/3/2012 06:39:25 pm
Oh hi, how delicious! 13/12/2014 09:01:37 pm
G'day Your recipe sounds amazing Lizzy and want to try it now! Comments are closed.
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Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
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NB: I use Australian standard measuring cups and spoons in my recipes.
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