Name: Chocolate ice-cream with drunken raisins
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 160 gm dark chocolate (54% cocoa solids), coarsely chopped; 500 ml (2 cups) milk; 30 gm butter, coarsely chopped; 125 ml (½ cup) pouring cream; 5 egg yolks; 50 gm caster sugar; 75 gm mild honey, such as clover honey; Drunken raisins; 125 gm golden raisins; 125 gm currants; 75 ml dark rum; 50 gm demerara sugar; 20 gm mild honey; ½ cinnamon quill; 3 whole cloves

Chocolate ice-cream with drunken raisins

Australian Gourmet Traveller recipe for chocolate ice-cream with drunken raisins by Melbourne's Union Dining.

Serves 6

Prep

20M

Cook

15M

Total

35M

Skip to Recipe

“I’d love to make the chocolate ice-cream with drunken raisins from Nicky Riemer at Melbourne’s Union Dining. Please help!”

Helen Goodchild, via email

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Ingredients

160 gm dark chocolate (54% cocoa solids), coarsely chopped

500 ml (2 cups) milk

30 gm butter, coarsely chopped

125 ml (½ cup) pouring cream

5 egg yolks

50 gm caster sugar

75 gm mild honey, such as clover honey

Drunken raisins

125 gm golden raisins

125 gm currants

75 ml dark rum

50 gm demerara sugar

20 gm mild honey

½ cinnamon quill

3 whole cloves

Method

Main

1.Place chocolate in a large bowl and set aside. Bring milk, butter and half the cream to just below the boil in a saucepan over medium heat.

2.Meanwhile, whisk yolks and sugar in a bowl until pale and creamy (2-3 minutes), then, whisking continuously, add milk mixture and whisk to combine. Return to a clean saucepan and stir continuously over medium heat until mixture coats a wooden spoon thickly (5-6 minutes). Strain through a fine sieve over chocolate, whisk to combine then set aside to cool. When cool, stir through honey and remaining cream and refrigerate to chill. Freeze in an ice-cream machine, then freeze until required. Makes about 1 litre.

3.For drunken raisins, combine raisins and currants in a bowl, pour over boiling water to cover, set aside until tender (30 minutes), then strain through a sieve (discard liquid). Meanwhile, bring rum, sugar, honey, spices and 50ml water to the simmer in a saucepan over medium heat, stirring to dissolve sugar. Remove from heat, add raisin mixture and set aside to macerate (2 hours).

4.Scoop ice-cream into serving bowls, spoon over drunken raisins and serve.