Homemade Fudge, Brandy and Raisin Ice Cream

Dinner Party Delight a Perfect Pudding for a Special Supper

Jul 21, 2009 Rachel L. Webb

A delightful ending to a special occasion - this homemade ice cream can be made days in advance and served quickly and easily without any fuss, an easy final touch.

Ice cream is everyone’s favourite try this homemade one for every day of the week or it’s even special enough to serve at a special occasion and is a great prepare in advance dish.

This is a delicious ice cream, really good enough for a triumphant end to any dinner party. It’s light, refreshing, and rich and a touch of Brandy gives it a great kick.

Make this ice cream well in advance for a hassle-free dessert. It’s quick and easy to make just remember you need to put the raisins to soak in the brandy the day before you make the ice cream.

Ingredients - serves 6

  • 35mls Brandy
  • 75g raisins
  • 125g caster sugar
  • 75mls cold water
  • 4 egg yolks (medium sized eggs)
  • 1 x 284 ml tub double cream
  • 150g soft fudge

Method

  1. The day before you intend to make the ice cream put the raisins in a bowl and cover with the brandy, leave them to soak overnight
  2. Put the caster sugar together with the water in a pan and put on the heat. Bring it to the boil slowly.
  3. Once this mixture is boiling leave it to boil rapidly for exactly five minutes then remove it from the heat.
  4. Meanwhile put the egg yolks into a bowl, when the sugar and water mixture has been boiling for two minutes exactly start to whisk the egg yolks on high speed.
  5. At the five minutes boiling time add the sugar and water mixture to the egg yolks and keep whisking.
  6. Whisk this mixture until it is very thick and foamy, it will also be cold by now.
  7. Strain the raisins and add them to the above mixture along with the chopped up fudge pieces.
  8. In another bowl lightly whisk the brandy and cream together then gently fold the two mixtures together and put the mixture into the freeze, it needs to be left overnight.

To Serve

Serve the ice cream into glass dishes and decorate as desired. The ice cream may need a few minutes to soften before you are able to serve it – this isn’t a soft scoop ice cream!

Tip

You could swap the brandy for orange juice if you want to make it for children, it’s just as delicious. Or try it with Rum for a pleasant change.

If you try any other variations please let us know and I'll add it to the article here, lets share our findings with one another.

The copyright of the article Homemade Fudge, Brandy and Raisin Ice Cream in Mediterranean Cuisine is owned by Rachel L. Webb. Permission to republish Homemade Fudge, Brandy and Raisin Ice Cream in print or online must be granted by the author in writing.