Metaxa ‘n’ raisin ice cream recipe | EUROtoday

Get real time updates directly on you device, subscribe now.

Metaxa is a Greek spirit made out of muscat grapes. It has a deep, easy aroma and style; it’s most just like brandy, but it surely’s made with botanicals, together with rose. You can discover Metaxa in some UK supermarkets, or you’ll be able to substitute with brandy.

Here, I’ve used it in a no-churn riff on the basic rum ’n’ raisin ice cream. The Greek yoghurt must be full-fat; verify the manufacturers obtainable to you and purchase the one with the best fats content material. This has rather a lot occurring flavour-wise, so I prefer it finest served as is. However, you’ll be able to attempt it affogato-style, with scorching espresso excessive, maybe with a bit of butter biscuit on the facet. It would additionally work at a barbecue with some grilled fruit.


Prep time: 20 minutes, plus cooling and freezing time

Cook time: 5 minutes




  • 250g raisins
  • 40g gentle smooth brown sugar
  • 125ml Metaxa, or brandy
  • 300g full-fat Greek yoghurt
  • 1 tsp vanilla extract finely grated zest of ½ orange
  • 100g icing sugar
  • 250ml double cream


  1. Roughly chop half of the raisins. Add them to a small saucepan with the remaining complete raisins, the sunshine smooth brown sugar and the Metaxa.
  2. Stir collectively and place on a medium warmth. Heat by way of, stirring sometimes, till the Metaxa simply begins to boil, then take away from the warmth.
  3. Leave to chill for 45 minutes, in order that the raisins soak up all of the liquid. Make positive to stir them sometimes so all of them have an opportunity to get juicy.
  4. When the raisins have cooled, combine collectively the Greek yoghurt with the vanilla, orange zest and a pinch of high-quality sea salt. Sift within the icing sugar and stir until loosened.
  5. Whip the double cream to smooth peaks, then fold within the yoghurt till nicely mixed.
  6. Ripple within the cooled raisins and spoon right into a container with a tight-fitting lid. Smooth out the highest of the cream, seal and place within the freezer. Ideally go away to freeze in a single day, or for at the very least 8 hours, earlier than serving.

Greekish: Everyday Recipes with Greek Roots, by Georgina Hayden (Bloomsbury, £26), is out now