"Fruitcake" Ice Cream
Ice cream is always a treat, but this rare delight is a snap to whip up. There’s no comparing an honest dose of homemade heaven. Festive time saver: Can be prepared three days ahead.
1/2 cup (125 L) (packed) raisins
1/2 cup (125 mL) mixed dried fruit
2/3 cup (160 mL) dark rum
8 large egg yolks
1 cup (250 mL) sugar
3 cups (750 mL) milk (do not use low-fat or nonfat)
1 1/2 cups (350 mL) whipping cream
Combine raisins and rum in small bowl. Cover and let stand at room temperature 2 hours. Drain raisins, reserving 6 Tbsp (80 L) rum. Combine in same bowl.
Whisk egg yolks and sugar in large bowl until blended.
Bring milk and whipping cream to boil in heavy large saucepan over medium heat. Gradually whisk into yolk mixture.
Return mixture to saucepan; stir over medium-low heat until custard thickens, about 15 minutes (do not boil).
Strain custard into bowl. Cool. Add raisin and dried fruit mixture to custard. Refrigerate until cold.
Transfer custard to ice cream maker and process according to manufacturer’s instructions. Freeze ice cream in covered container until firm, about 4 hours.
Lacking an ice cream maker, similar results can be had by transferring the custard into several smaller freezer-proof containers and stirring regularly on the hour for four hours.
source: "Make This Holiday Feast a Rare One," alive #290, December 2006
"Fruitcake" Ice Cream
Directions
READ THIS NEXT
SEE MORE »
Butternut Squash Bravas with Sweet Garlic Yogurt Drizzle
This dish provides a flavourful twist on the famous patatas bravas that many of us know and love. Here, traditionally crispy potatoes in a spicy tomato sauce are swapped out for roasted butternut squash and a smoky pepper sauce. This dish offers fantastic umami flavour loaded with smoky and subtle bitter notes, compliments of roasted red peppers. The creamy sweet garlic yogurt drizzle is the perfect accompaniment to balance the bold piquancy. A perfect couple! Get saucy Keep this 5-minute yogurt sauce on hand to liven up a variety of vegetables and other dishes. Get creative!
Roasted Cauliflower with Vinaigrette and Crispy Prosciutto
Enjoy the zippy tang of sherry vinegar, popular in Spanish cooking, and the briny taste of capers in this zesty take on roasted cauliflower. Serve as a tapas side or on a charcuterie board accompanied by a selection of Spanish meats, cheeses, and olives. The smaller, the better The smaller you cut garlic, the more oils you’ll release, providing additional flavour. Looking to achieve more subtle flavour? Slice your garlic rather than crushing it.
Broth and Wine-Braised Cannellini Beans
Braising these hearty beans not only changes their texture but leaves them creamy and satisfying. Using a savoury broth with saffron for braising provides the traditional Spanish flavour, similar to a paella. This dish is served as a shared side, but it could also be served with rice and vegetables as a delicious stand-alone dinner or as a satisfying nourish bowl. Swap your spirits Try substituting vermouth for white wine in this recipe, if you have some on hand. It’s a great alternative to wine and will last much longer in your cupboard. An added perk? You can save that nice wine for sipping.
Baked Prawns
With Spain’s expansive coastlines and multiple islands, seafood is a staple of the cuisine. This quick and easy prawn dish will add a pop of protein and a wonderful smokiness to your tapas-style lineup. Sustainable seafood When choosing prawns (or any seafood), opt for sustainable varieties that recognize and even reward sustainable fishing practices. As an important protein in many cultures, seafood, caught sustainably, helps contribute to healthy oceans < and > healthy communities.