published
in Recipes
Ingredients
- 250g (9oz) Lexia raisins
- 300ml (½pt) Pedro Ximenez Sherry, available from good off licences
- 2 x 500ml tubs vanilla ice cream
Method
Soak the raisins in the sherry for 30 minutes. In a bowl, soften the ice cream and stir in half of the raisins. Place in a tub and return to the freezer until firm.
Scoop ice cream into dessert glasses, top with remaining raisins and serve with thin praline biscuits.
Sign up for the woman&home newsletter
Sign up to our free daily email for the latest royal and entertainment news, interesting opinion, expert advice on styling and beauty trends, and no-nonsense guides to the health and wellness questions you want answered.