As part of our special recipe series for International Sherry Week 2026, we're delighted to share another indulgent creation from Anne Lancaster: Raisin Ice Cream with Pedro Ximénez Sherry.
A rich and creamy homemade vanilla ice cream with sweet Málaga raisins soaked overnight in Pedro Ximénez Sherry.
Finished with an extra drizzle of Pedro Ximénez, this indulgent dessert combines the smoothness of traditional custard-based ice cream with the luscious sweetness of this exceptional Sherry wine.
For those who prefer a simpler option, Anne also shares a quick version using ready-made vanilla ice cream.
Ingredients
- 2 fresh vanilla pods, seeds scraped out and set aside
- 400 ml whole milk
- 6 large free-range egg yolks
- 200 g caster sugar
- 500 ml double cream
- 100 g Málaga raisins
- 4 tbsp Pedro Ximénez Sherry, plus extra to serve
Method
1. Infuse the Milk with Vanilla
Place the vanilla pods and milk in a non-stick saucepan. Bring to the boil, then remove from the heat and leave to infuse for 30 minutes.
2. Prepare the Custard Base
Place the egg yolks, reserved vanilla seeds and sugar in a mixing bowl. Whisk for 3 minutes until pale and mousse-like.
Bring the infused milk back to the boil, then strain it over the egg yolk mixture, whisking well to combine.
Return the mixture to the saucepan and cook over a low heat, stirring continuously, for 3–4 minutes, until it is just thick enough to coat the back of a wooden spoon. Do not allow it to boil.
Remove from the heat and leave to cool slightly before stirring in the double cream.
Refrigerate overnight.
3. Soak the Raisins in Sherry
Place the Málaga raisins in a bowl and pour over the Pedro Ximénez Sherry.
Leave to soak overnight.
4. Churn and Freeze the Ice Cream
Churn the chilled custard mixture in an ice-cream machine according to the manufacturer's instructions.
Alternatively, pour the mixture into a shallow container and freeze until almost solid. Transfer to a food processor and blend until smooth, then return to the freezer.
Repeat this process 1–2 more times until the ice cream is very smooth.
Stir in the raisins and their soaking liquid just before the final churning or blending.
5. Serve with Pedro Ximénez
Scoop the ice cream into individual bowls and pour 1 tbsp of Pedro Ximénez Sherry over each serving.
Quick Version with Ready-Made Vanilla Ice Cream
For a simpler alternative, you can use good-quality ready-made vanilla ice cream.
Allow the ice cream to soften slightly, without letting it melt completely.
Fold in the Málaga raisins, previously soaked overnight in Pedro Ximénez Sherry, along with a little of the soaking liquid.
Mix gently until the raisins are evenly distributed, then return the ice cream to the freezer until firm.
Serve with an extra drizzle of Pedro Ximénez Sherry.
Recipe courtesy of Anne Lancaster.
