Rick Stein’s Malaga raisin ice cream with Pedro Ximénez sherry

Method

1. Put the vanilla pods and milk in a non-stick pan, bring to the boil, then take off the heat and leave to infuse for 30 minutes.
2. Put the yolks, vanilla seeds and sugar in a mixing bowl and whisk for 3 minutes until pale and mousse-like. Bring the milk back to the boil, strain onto the yolks and mix well. Return to the pan and cook over a low heat, stirring, for 3-4 minutes until it just coats the back of a wooden spoon: do not let it boil. Remove from the heat and set aside to cool slightly, then stir in the cream. Chill overnight.
3. Put the raisins in the sherry and soak for at least 2 hours.
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4. Churn the chilled custard mix in an ice-cream machine, or pour it into a shallow container and freeze until almost solid. Beat in a food processor until smooth, then refreeze. Repeat this process 1-2 times more until very smooth. Stir in the raisins and soaking liquid just before the final churning or beating.
5. Serve with 1 tbsp of sherry poured over each bowl of ice cream.