Nutritional Info

Nutrition Facts

Serving Size 1 (98g)

Calories 220
Calories from Fat 141 (64%)
Amount Per Serving %DIV
Total Fat 15.6g 24%
Saturated Fat 9.3g 47%
Monounsaturated Fat 5.3g
Polyunsaturated Fat 1g
Trans Fat 0.0g
Cholesterol 182.3mg 61%
Sodium 228.4mg 10%
Potassium 69.5mg 1%
Total Carbohydrate 7.6g 3%
Dietary Fiber 0.5g 2%
Sugars 1.8g
Protein 9.2g 18%

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Recipe Description
Only a special dinner should finish with a dessert as rich as this. It is at its best after a main course of stuffed chiles, or it can even be served next to a sliver of pumpkin pie following a Thanksgiving Day turkey.
Prep time
6 hr
Cook time
35 min
Ready In
6 hr 35 min


Serves Tool

Serves To:USMetric
1 Cup(c)  heavy cream
4   egg yolks
1   4 inch piece cinnamon bark or cinnamon
1 Cup(c)  sugar
1 1/2 Cup(c)  whole milk
1/4 Cup(c)  brandy
1/2 Cup(c)  raisins


If possible, soak the raisins in the brandy for 3 or 4 hours in advance, then strain and set aside in a small bowl. Reserve the brandy to use later. Place the milk, 1/2 cup of sugar, and the cinnamon bark in a medium sized saucepan and bring to a slow boil over medium heat. Lower the heat and let simmer for 15 minutes. Beat the egg yolks in a bowl with the remaining 1/2 cup of sugar until thickened. Gradually stir in the hot milk. Return the mixture to the saucepan and continue cooking about 15 minutes, until thickened. Stir in the cream and the brandy and pour through a strainer into a bowl. Cover and put in the refrigerator to chill. Every ice cream maker is different, so process according to the manufacturer's specific directions. When is it half frozen, add the brandy soaked raisins, then continue the freezing process. Keep the ice cream in the freezer until ready to serve, but don't wait for more than a few days.

Additional notes

To accompany the ice cream, serve a fine cognac along with coffee, or a tequila anejo such as Tres Generaciones.

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