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Servings 6
Calories 433 kcal
Prep Time15 mins
Cook Time5 mins
Total Time20 mins

Ingredients
 

  • 5 ml brandy
  • 75 g raisins
  • 125 g caster sugar
  • 75 ml cold water
  • 4 medium egg yolks
  • 300 ml double cream, very lightly whipped
  • 150 g fudge, broken up with your fingers lightly

Instructions
 

  • The day before, place the brandy and raisins together and leave to soak.
  • Place the caster sugar and water in a pan and bring to the boil.
  • Once boiling, leave to rapidly boil for 5 minutes, bang on, no more, no less.
  • Place the egg yolks into a mixing bowl, and once the sugar and water have been boiling for 2 minutes, set the electric whisk to medium speed.
  • At 5 minutes, take the sugar and water off the stove, turn the electric whisk up to full speed, and pour onto the egg yolks. Whisk until thick, foamy and cold.
  • Strain off the raisins and add the brandy to the cream, and whip until thick and creamy.
  • Remove the egg yolk mixture from the electric whisk, scrape off the whisk.
  • Add the chopped fudge and the soaked raisins.
  • Spoon in the lightly whipped cream, then freeze overnight.
  • Serve scooped out into glasses and serve.
  • You may need to leave for 5-10 minutes to soften slightly before serving.
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Nutrition Facts
Homemade Fudge and Raisin Ice Cream
Amount per Serving
Calories
433
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
14
g
88
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
7
g
Cholesterol
 
202
mg
67
%
Sodium
 
40
mg
2
%
Potassium
 
188
mg
5
%
Carbohydrates
 
52
g
17
%
Fiber
 
1
g
4
%
Sugar
 
39
g
43
%
Protein
 
4
g
8
%
Vitamin A
 
948
IU
19
%
Vitamin C
 
1
mg
1
%
Calcium
 
64
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Nibbles
Cuisine Autumn, British, Summer
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