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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 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.