Port and Raisin Ice Cream

Port and Raisin Ice Cream

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Servings: 4
Calories: 611


  • 1 pint milk
  • 6 egg yolks
  • 4 oz caster sugar
  • 5 floz double cream whipped

for the flavouring

  • 8 oz raisins
  • 4 floz port wine


  • Scald the milk and leave to cool for 15 minutes.
  • Whisk the egg yolks with the sugar until pale and thick. Gradually stir in the strained milk. Cook over very low heat, stirring constantly, for about 3 to 4 minutes until the custard thickens and coats the back of a wooden spoon. Do not allow to boil, otherwise the eggs will curdle.
  • Press a circle of greaseproof paper or cling film on to the surface and leave until cold.
  • Fold in the whipped cream and flavouring (see below).
  • Spoon into a shallow container and freeze for 40 minutes or until the ice cream begins to harden round the edges.
  • Turn into a chilled bowl and whisk to break up the ice crystals. Return to the container and repeat the freezing and beating process once or twice more, depending on the required smoothness.

for the flavouring

  • Soak 8 oz (225 g) raisins in 4 fl oz (120 ml) port overnight or until plumped up and all the liquid has been absorbed. Stir into ice cream.


makes 1 1/2 pints (900 ml)
Calories: 611 kcal
Carbohydrates: 85 g
Protein: 10 g
Fat: 25g
Saturated Fat: 13 g
Cholesterol: 355 mg
Sodium: 97 mg
Potassium: 709 mg
Fiber: 4 g
Sugar: 37 g
Vitamin A: 1124 IU
Vitamin C: 3 mg
Calcium: 211 mg
Iron: 2 mg
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