Metaxa’n’ raisin ice cream recipe
Metaxa is a Greek spirit made from muscat grapes. It has a deep, smooth aroma and taste; it’s most similar to brandy, but it’s made with botanicals, including rose. You can find Metaxa in some UK supermarkets, or you can substitute with brandy.
Here, I’ve used it in a no-churn riff on the classic rum ’n’ raisin ice cream. The Greek yoghurt has to be full-fat; check the brands available to you and buy the one with the highest fat content. This has a lot going on flavour-wise, so I like it best served as is. However, you can try it affogato-style, with hot coffee over the top, perhaps with a little butter biscuit on the side. It would also work at a barbecue with some grilled fruit.
Timings
Prep time: 20 minutes, plus cooling and freezing time
Cook time: 5 minutes
Serves
8-10
Ingredients
250g raisins
40g light soft brown sugar
125ml Metaxa, or brandy
300g full-fat Greek yoghurt
1 tsp vanilla extract finely grated zest of ½ orange
100g icing sugar
250ml double cream
Method
Roughly chop half of the raisins. Add them to a small saucepan with the remaining whole raisins, the light soft brown sugar and the Metaxa.
Stir together and place on a medium heat. Heat through, stirring occasionally, until the Metaxa just begins to boil, then remove from the heat.
Leave to cool for 45 minutes, so that the raisins absorb all the liquid. Make sure to stir them occasionally so they all have a chance to get juicy.
When the raisins have cooled, mix together the Greek yoghurt with the vanilla, orange zest and a pinch of fine sea salt. Sift in the icing sugar and stir till loosened.
Whip the double cream to soft peaks, then fold in the yoghurt until well combined.
Ripple in the cooled raisins and spoon into a container with a tight-fitting lid. Smooth out the top of the cream, seal and place in the freezer. Ideally leave to freeze overnight, or for at least 8 hours, before serving.
Greekish: Everyday Recipes with Greek Roots, by Georgina Hayden (Bloomsbury, £26), is out now
