Vin santo, raisin and almond ice cream - recipe

Vin santo, raisin and almond ice cream

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  1. 1

    Soak the raisins in Vin Santo in a small bowl, covered, for at least 4 hours or overnight.

    For this step you'll need:

    • 150g Raisins
    • 6 tbsp Vin Santo
  2. 2

    Preheat the oven to 180°C (160°C, gas mark 4)

  3. 3

    Toast the almonds on a baking tray in the oven for 5 – 7 minutes. Then leave to cool.

  4. 4

    Whisk the cream until softly peaking.  Sift in the icing sugar and whisk again until thick but not stiff.  Gently fold in the soaked raisins, any remaining liquid and the almonds.  Spoon into a freezer proof container.

    For this step you'll need:

    • 450ml Double cream
    • 110g Unrefined golden icing sugar
  5. 5

    Cover and freeze overnight.

  6. 6

    Transfer to the refrigerator about 10 minutes before serving.

  7. 7

    You can either serve this ice cream in scoops or alternatively freeze the mixture in a loaf tin and serve in slices. For an added touch, top with a few extra wine soaked raisins .

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