Rick Stein’s Malaga raisin ice cream with Pedro Ximénez sherry
- July 2011
- Serves 8
- Takes 50 min to make, plus chilling, soaking and freezing
Give vanilla ice cream a grown up transformation with this Spanish inspired dessert recipe from Rick Stein.
- 36.1g (21.2g saturated)
- 40.1g (38.2g sugars)
Any large raisin will do if you can’t find Malaga ones.
You can sip Pedro Ximénez with this, but a sweet, nutty oloroso is a better partner.
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