Ingredients
For the milk ice cream
- 40 g raisins
- 4-5 tbsp STROH 40
- 700 g whole milk
- 350 g whipped cream
- 200 g sugar
- 1 tsp vanilla extract
For the caramel sauce
- 100 g granulated sugar
- 30 ml water
- 30 g butter
- 100 ml whipped cream
- 1 pinch salt
- 1 tsp STROH 60
Preparation
For the milk ice cream
- Steep the raisins in STROH and leave to soak overnight or for at least 2-3 hours.
- Heat the milk in a pan and dissolve the sugar in it. Add the vanilla extract.
- Add the milk to the cold whipped cream and leave to cool in a fridge.
- Stir the mixture in an ice cream maker until it becomes creamy, as per the manufacturer’s instructions.
- Let the raisins drain and then fold them into the milk ice cream.
- Leave the milk ice cream to cool in the freezer again, or serve immediately.
For the caramel sauce
- Bring the water and sugar to a boil in a pan, while stirring with a wooden spoon.
- Bring the boiling sugar mixture to a simmer over medium heat and carefully cook until golden brown, approx. 7-10 minutes, without stirring.
- Remove the pan from the burner and stir in the butter, using a wooden spoon, until it has melted.
- Gradually add the whipped cream and continuing to stir thoroughly.
- To finish, add the salt and STROH and stir in well.
- Pour the smooth caramel sauce into a sealable glass and leave to cool to room temperature.
The sauce can be stored in the refrigerator for up to two weeks
