Malaga Ice Cream is a delicious and irresistible spoon dessert, a "retro flavor" particularly in vogue in the 80s, prepared with egg yolks, sugar, whipped cream, condensed milk and lots of raisins soaked in rum.
Although harder to find in ice cream shops these days, it can be made at home easily, even without an ice cream maker. Simply prepare a cream of egg yolks, then, once cooled, combine it with the rest of the ingredients listed, and then transfer everything to the freezer for at least 8 hours. The result will be a dessert with a creamy consistency and a slightly alcoholic flavor, perfect for enjoying at the end of a meal or served in homemade cones for a delicious and refreshing summer snack.
Malaga Ice Cream Origins
Malaga ice cream has its origins in Spain, specifically in the Andalusian region around the city of Málaga. Traditionally, this ice cream is a rich, creamy dessert flavored with sweet raisins soaked in Málaga wine, a fortified wine from the region that gives the ice cream its distinctive aroma and slightly boozy sweetness. Its roots reflect the long-standing Spanish tradition of combining fruit, wine, and dairy in desserts, influenced by the Mediterranean climate and local agricultural products. Over time, Malaga ice cream spread throughout Europe and beyond, becoming a classic flavor in gelaterias and ice cream parlors, celebrated for its balance of creamy texture, fruity sweetness, and the characteristic note of fortified wine.
Why is This Ice Cream Flavor Called Malaga?
This recipe owes its name to the Malaga raisins, grown in the Spanish city of the same name and produced by drying bunches of muscatel grapes in the sun: a very sweet variety, characterized by crunchy, fleshy pulp which here, for reasons of practicality, we have replaced with sultanas, more easily found in all supermarkets.
Can You Make Non-Alcoholic Malaga Ice Cream?
Yes! Instead of soaking the raisins in Málaga wine, you can soak them in grape juice, apple juice, or a simple syrup with a splash of vanilla or orange juice. This approach preserves the plump, flavorful raisins and the dessert’s sweet, aromatic profile without adding alcohol.
Cooking Tips
- For a flawless result, don't forget to soak the raisins in rum: rum, in addition to being a key ingredient, will lower the freezing point of the dried fruit, leaving it soft and juicy and tender to the bite.
- Those with a sweet tooth can garnish the Malaga ice cream with a handful of chocolate chips, a dollop of Chantilly cream, or some crunchy wafers. For a more intense flavor, those who prefer can mix a cup of whisky with the liqueur.
- If you decide not to eat the ice cream immediately, don't forget to take it out of the freezer a few minutes before serving and then work it with the prongs of a fork to break up the ice crystals.
- If, however, you have an ice cream maker, simply proceed as per our instructions, transfer the prepared mixture into the special self-refrigerating basket and then wait for the necessary time for it to gel: for an express result ready in about 40 minutes.
Ingredients
How to Make Malaga Ice Cream
To make Malaga ice cream at home, first beat the egg yolks with the granulated sugar.
To make Malaga ice cream at home, first beat the egg yolks with the granulated sugar.
Pour 200 ml of fresh cream.
Pour 200 ml of fresh cream.
Place on the heat and let it cook on a low flame, stirring continuously with a whisk, until the cream starts to thicken; then remove from the heat and let cool.
Place on the heat and let it cook on a low flame, stirring continuously with a whisk, until the cream starts to thicken; then remove from the heat and let cool.
Soak the raisins in rum and let it soak for about 10 minutes.
Soak the raisins in rum and let it soak for about 10 minutes.
Whip the remaining cream until stiff.
Whip the remaining cream until stiff.
Pour the cold condensed milk from the fridge.
Pour the cold condensed milk from the fridge.
Also incorporate the now cold egg yolk cream.
Also incorporate the now cold egg yolk cream.
Add the raisins, drained and well squeezed, and mix gently with a spatula.
Add the raisins, drained and well squeezed, and mix gently with a spatula.
Transfer the Malaga ice cream into a plumcake mold, cover with cling film and leave to firm up in the freezer for 6-8 hours.
Transfer the Malaga ice cream into a plumcake mold, cover with cling film and leave to firm up in the freezer for 6-8 hours.
Once ready, distribute the Malaga ice cream into individual glass cups, bring to the table and serve. Enjoy!
Once ready, distribute the Malaga ice cream into individual glass cups, bring to the table and serve. Enjoy!
Storage Instructions
Malaga ice cream can be stored in the freezer, in a special container with a lid, for up to 1 week.
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