bohemianwanderer – This no-churn sherry raisin ice cream begins with careful flavor preparation. Start several hours ahead, preferably the night before mixing. Place 225 grams of raisins into a small airtight container. Pour over 150 grams of dry sherry, ideally fino or another very dry style.
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Add finely grated zest from half an orange and half a grated nutmeg. Stir gently to coat all raisins evenly. Seal the container tightly to prevent evaporation. Leave the mixture to soak for at least two hours. Overnight soaking delivers deeper flavor. The raisins will absorb most of the sherry but not all. Some liquid should remain. This leftover sherry becomes part of the ice cream base later. The citrus zest adds brightness, while nutmeg brings warmth.
This soaking step builds complexity without cooking. Alcohol prevents the ice cream from freezing too hard. That helps maintain a smooth, scoopable texture. Dry sherry works best because it balances sweetness without overpowering the cream. Once soaked, store the raisins at room temperature if using soon. Refrigerate only if soaking longer than one day. Proper soaking ensures evenly distributed flavor in every scoop. This preparation step sets the foundation for a dessert that feels indulgent yet simple. No ice cream machine is required. The result relies on technique rather than equipment.
Mixing, Freezing, and Serving the No-Churn Ice Cream
To prepare the ice cream base, use a large mixing bowl. Pour in 600 grams of double cream. Add one 397-gram tin of condensed milk. Spoon in two teaspoons of vanilla bean paste. Whisk the mixture using a hand mixer. Continue until soft peaks form. The texture should be thick but still smooth. Avoid overwhipping, which can cause graininess.
Gently fold in the soaked raisins. Add any remaining sherry from the container. Mix carefully until evenly combined. This ensures consistent flavor and texture. Transfer the mixture into a two-kilogram airtight container. Level the surface using a spatula. Seal the container tightly to avoid ice crystals. Place it in the freezer for at least six hours. For best results, freeze overnight. The ice cream will firm up while staying creamy. Alcohol content helps prevent excessive hardness. Serve the ice cream slightly softened. Allow it to sit at room temperature for five minutes. Top with crushed amaretti biscuits for added crunch. Drizzle extra sherry if desired.
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This recipe makes approximately two liters. It suits dinner parties or long-term freezing. The combination of cream, spice, and soaked fruit delivers classic flavor with modern ease. With minimal preparation and no special equipment, this dessert offers reliable results. It balances richness and aroma while remaining approachable for home cooks.
