RICKS ICE CREAM RECIPES

Steps:

• Put the vanilla pods and milk in a non-stick pan, bring to the boil, then take off the heat and leave to infuse for 30 minutes.
• Put the yolks, vanilla seeds and sugar in a mixing bowl and whisk for 3 minutes until pale and mousse-like. Bring the milk back to the boil, strain onto the yolks and mix well. Return to the pan and cook over a low heat, stirring, for 3-4 minutes until it just coats the back of a wooden spoon: do not let it boil. Remove from the heat and set aside to cool slightly, then stir in the cream. Chill overnight.
• Put the raisins in the sherry and soak for at least 2 hours.
• Churn the chilled custard mix in an ice-cream machine, or pour it into a shallow container and freeze until almost solid. Beat in a food processor until smooth, then refreeze. Repeat this process 1-2 times more until very smooth. Stir in the raisins and soaking liquid just before the final churning or beating.
• Serve with 1 tbsp of sherry poured over each bowl of ice cream.

Steps:

• Heat chocolate in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until melted. Remove from heat and let sit, stirring occasionally, until cool, 10–15 minutes.
• Transfer melted chocolate to a blender. Add tofu, sugar, cocoa powder, and salt. Scrape in seeds from vanilla bean; reserve pod for another use. Purée until smooth, about 15 seconds. With the motor running on medium speed, slowly stream in oil and purée until thick and creamy, being careful not to overblend or mixture will curdle.
• Immediately process tofu mixture in ice cream maker according to manufacturer’s directions. (Head’s up: this will take longer than a traditional dairy-based custard to reach soft-serve consistency.) Do not chill before processing or oil will harden into tiny bits and texture will be grainy.
• Transfer to an airtight container and press plastic wrap directly onto surface. Freeze until firm, at least 4 hours.
• Do Ahead: Ice cream can be made 1 month ahead; keep frozen.