Malaga Pistachio Ice Cream

For the Malaga pistachio ice cream, place raisins in Malaga wine and let stand, covered. Beat yolks with sugar until foamy, heat milk and whipping cream (do not boil) and slowly stir into yolk mixture. Allow milk mixture to cool.

Stir raisins together with remaining wine and pistachios into the ice cream mixture. When the mixture has chilled for about 2 hours in the refrigerator, pour into an ice cream maker or pour into a silicone mold and place in the freezer.

Take out the silicone mold 3x every hour and stir the ice cream. Serve sprinkled with grated pistachios.

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