Vanilla Ice cream with Sherry Soaked Sultanas

This is a super simple dessert, that can be pulled together almost instantly. Keep a tub of good quality ice cream in your freezer and you are seconds away from a delicious and rather elegant looking dessert.

The sultanas are soaked in sweet sherry sherry, I have tried this with the expensive Pedro Ximenez sherry and also with the basic low cost brands. The expensive sherry did add more flavour, but if I am honest it didn't add enough to warrant the price difference. I would much rather user a cheaper sherry here and save the Pedro Ximenez to drink!!!

To add an extra layer of roasty toasty depth to the sultanas, I have added some dark brown sugar. The deep treacle taste is perfect with the sherry and lifts the ice cream to the next level.

AND as if that wasn't enough as I serve I sprinkle with a few Malden sea salt flakes. The hint of salt makes the sultanas taste sweeter and adds a slight crunch. You can't see them in the photos as they aren't there!!!! Ice cream melts really quickly in Australia especially when it is in front of massive photography lights!!! So I just got the photos as quickly as I could!

Just look at those Sherry Soaked Sultanas!!!! I could eat them straight from the jar!!!!

This Vanilla Ice cream with Sherry Soaked Sultanas is so simple and yet so very very good. If you like simple ice cream desserts then check out my Baileys Adffogato 99 another simple ice cream dessert that takes seconds to prepare.

Enjoy

x

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Vanilla Ice cream with Sherry Soaked Sultanas

This is a super simple dessert, that can be pulled together almost instantly. Keep a tub of good quality ice cream in your freezer and you are seconds away from a delicious and rather elegant looking dessert.

Author: Claire | Sprinkles and Sprouts

For more great recipes follow me on PinterestFollow @sprinklessprout

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Ingredients

• 200 g  sultanas
• 1 tablespoon dark brown sugar
• 250 ml /1 cup sweet sherry
• good quality store bought vanilla ice cream
• sea salt flakes

Instructions

• Place the sultanas in a small jar, sprinkle over the dark brown sugar and then pour over the sherry. Set aside to macerate. They want at least 3 hours in the sherry, 24 is better and this can even be done well in advance as they will sit in the fridge for months!To serve, scoop the vanilla ice cream into beautiful bowls, spoon over some sultanas and a little drizzle of the sherry and the smallest pinch of sea salt flakes.
• Serve and enjoy.

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