Iberian ice cream
- 125g sultanas
- 5 tbsp sweet sherry
- 100g whole almonds
- 1 litre pot Asda Extra Special Vanilla Clotted Cream Ice Cream
- 1 orange, zest of
Soak the sultanas in the sherry overnight.
Pre-heat the oven to 180C/160C Fan/Gas 4. Spread the almonds on a baking tray and roast for 10 minutes until lightly toasted. Cool on a plate.
Take the ice cream out of the freezer and leave it to soften slightly for 10 minutes.
Spoon the ice cream into a bowl and mix in the sultanas, sherry, almonds and zest.
Return to the plastic container, cover and freeze again for at least an hour.