No-churn ice cream with boozy raisins

Method

1. Warm the 4 tbsp sherry in a small pan and add the raisins. Set aside to soak for 20 minutes until plumped up.
2. 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.
3. 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.