No-churn ice cream with boozy raisins

Name: No-churn ice cream with boozy raisins
Yield: Serves 8
Cuisine: British recipes
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

Easy
December 2017

Easy
December 2017

Serves 8
Hands-on time 15 min, plus soaking and freezing

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.

Gluten-free recipes

Nutrition: per serving

Calories: 610kcals
Fat: 44.4g (27.5g saturated)
Protein: 5.5g
Carbohydrates: 44.5g (44.4g sugars)
Fibre: 1g
Salt: 0.2g

Nutrition: per serving

Calories: 610kcals
Fat: 44.4g (27.5g saturated)
Protein: 5.5g
Carbohydrates: 44.5g (44.4g sugars)
Fibre: 1g
Salt: 0.2g

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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

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

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.

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.

delicious. tips

If you prefer, buy good quality vanilla ice cream, soften slightly, then mix in the soaked raisins and freeze again until ready to serve.
Make up to 4 days ahead and store in an airtight container in the freezer. Wrap the container in cling film to stop ice crystals forming.

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