Spanish · Dessert
Sweet Wine and Raisin Ice Cream
A no-churn Spanish-style ice cream built on whipped cream and condensed milk, studded with raisins plumped in sweet marsala wine and warmed with a whisper of cinnamon and vanilla.
$1
15 minsPrep
0 minsCook
375 minsTotal
EasyLevel
Nutrition per serving
344Calories
3.4gProtein
23.8gFat
27.9gCarbs
24.5gSugar
0.7gFiber
54mgSodium
71mgChol
14.8gSat Fat
245mgPotassium
120mgCalcium
0.4mgIron
0.2mcgVitamin B12
0.9mgVitamin C
0gPolyol
0gAllulose
1.3gAlcohol
Goes well with
Horchata de Chufa
local
Moscatel de Valencia
international
gluten-free
sweet-spot
hidden-gems
Instructions
1
Soak the raisins in the marsala (reserve 5g of the wine for the base) for at least 30 minutes until plump, then drain, reserving the soaking liquid.
2
Whip the heavy cream with a hand mixer to soft peaks in a chilled bowl.
3
Fold the condensed milk, vanilla extract, ground cinnamon and reserved marsala soaking liquid gently into the whipped cream until no streaks remain.
4
Fold in the soaked raisins, distributing evenly without deflating the cream.
5
Spoon the mixture into a small freezer-safe tub, smoothing the top.
6
Cover and freeze for at least 6 hours or until firm, then scoop to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 25g25g Raisin, soaked in sweet wine
- 20g20g Marsala, for soaking raisins and folding into base, 65% alcohol retained
- 90g90g Heavy Cream, whipped to soft peaks
- 55g55g Condensed Milk
- 3g3g Vanilla Extract
- 1g1g Cinnamon Ground
