Home recipe for Raisin and Milk Ice Cream

MANILA, Philippines — Nothing beats making your own ice cream at home, especially a flavor not commonly found in stores.

No matter how simple and pure or how beautifully complex it is, it is your own, and you are the only one who has it.

Multi-talented chef Don Baldosano whipped up this recipe for a pure raisin and milk ice cream after being "assigned" to make dessert for his recent collaboration with fellow chef Angelo Comsti and food content producer Erwan Heussaff.

The collab was put together by California Raisins to highlight its versatility in Filipino cooking.

A versatile ingredient like raisins not only enhances the natural flavors of savory dishes but, more importantly in this recipe, adds sweetness to desserts.

Raisins alone work wonders with milk in producing a great-tasting ice cream such as this one by Chef Don.

For this recipe, Chef Don reimagined sorbetes, the iconic Filipino-style ice cream traditionally sold from street carts, using milk and California raisins, accompanied by a crisp milk tuile and burnt raisin paste oil.

California raisins milk ice cream with milk tuile and burnt California raisin paste oil

Ingredients:

• 300 grams of California Raisins
• 330 grams of milk
• 100 grams if cream
• 7 grams of agar-agar
• 110 grams of sugar
• 60 grams of butter
• 70 grams of all-purpose flour
• 250 ml.of  water
• 10 grams of lemon juice
• Canola oil

Procedure:

1. For the ice cream
   1. Combine the milk, cream, agar-agar, 50 grams California Raisins, and 50 grams sugar.
   2. Simmer together for five minutes, then allow to cool.
   3. Once cooled, blend until smooth and transfer to an ice cream machine.
   4. Churn and set aside to chill.
2. For the tuile
   1. Combine the remaining sugar, 100 grams finely chopped California Raisins, butter, and all-purpose flour.
   2. Mix thoroughly until well combined, then bake in a 170°C oven for 10 to 12 minutes.
3. To make a jam
   1. Gently toast some California raisins in a pan until slightly charred.
   2. Allow to cool, then add water.
   3. Simmer until the water is reduced by one-third.
   4. Blend until smooth to create a purée, then season with lemon juice.
4. For the raisin paste oil
   1. Slowly simmer canola oil and the remaining California Raisins together until fragrant.
   2. Blend roughly, then strain to extract the oil.
5. To plate
   1. Place a base of crumbled tuile on the plate, followed by a scoop of ice cream with a hollow center.
   2. Fill the hollow center with jam, arrange shards of tuile around the ice cream, and finish the dish with California raisin oil.