No-churn ice cream with boozy raisins
- Portion size: Serves 8
- Hands-on time 15 min, plus soaking and freezing
- Difficulty: easy
This is a really easy ice cream recipe that doesn’t require any time-consuming churning. Just whizz all the ingredients together using an electric whisk and pop in the freezer to set – job done.
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Ingredients
- 4 tbsp sweet Pedro Ximénez sherry, plus a glug more to serve
- 180g raisins (we used Waitrose Love Life raisin mix)
- 397g can condensed milk
- 600ml double cream
- Grated zest and juice 2 clementines
- 6 fresh figs, sliced
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Method
- Warm the 4 tbsp sherry in a small pan and add the raisins. Set aside to soak for 20 minutes until plumped up.
- Put the condensed milk, cream, clementine zest and juice in a large mixing bowl and beat with an electric hand mixer until the mixture is thick and stiff – the texture of pipeable whipped cream. Spoon into a 1 litre freezerproof container with a lid, stir in the raisins and any sherry from the pan and freeze for at least 4-6 hours (preferably overnight) until frozen firm.
- When ready to serve, take out of the freezer for a few minutes to soften slightly, then scoop out balls and serve with the figs and a drizzle more sweet sherry. Serve on its own or with the steamed Christmas pudding.
Nutrition
- 610kcals Calories
- 44.4g (27.5g saturated) Fat
- 5.5g Protein
- 44.5g (44.4g sugars) Carbs
- 1g Fibre
- 0.2g Salt
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