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About the Recipe: A delightful dessert twirls sherry raisins with rich ice cream. Scoop into your favorite dessert bowls, fancy glasses, serve in a premade pastry shell, or even add a scoop of your favorite summer fruit soup. The flavors are delightful as they melt together.
Recipe Inspired by Cathy Mantuano and Tony Mantuano in “Wine Bar Food” book.
Cook’s Note: The original recipe doubled the ingredients and served 8. I reduced the serving for 4. Also, the original recipe added a drizzle of sherry when serving the ice cream. I decided to add the American touch of caramel topping, shaved chocolate, and a few pecans. It can also be served with Frosty Summer Fruit Soup.
To Serve as an Ice Cream Dessert: Scoop ice cream into individual bowls; top each serving with a drizzle of caramel sauce, sprinkle of shaved chocolate, and dash of crunchy pecans. Serves: about 4
pdf for Copy of Recipe – Sherry Raisin Ice Cream
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