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.
Ingredients
- 250g (9oz) Lexia raisins
- 300ml (½pt) Pedro Ximenez Sherry, available from good off licences
- 2 x 500ml tubs vanilla ice cream
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