"Out of sheer laziness, this is a no-churn, very quick to assemble take on things. I tend usually not to recommend no-churn ice-creams unless there is booze involved, so this sherry and raisin one is a great candidate (the alcohol stops the ice-cream from becoming too hard and crystallised). And keep the leftover egg whites from the mince pies to make the chestnut and pear meringue, an alternative for the Christmas pudding haters at your table there is always one."
"Heat the oven to 120C (110C fan)/250F/gas low and line a large oven tray with baking paper. Whisk the egg whites on high in the bowl of a stand mixer to stiff peaks. Mix the sugars in a second bowl, then, with the mixer running, spoon into the egg whites a dessertspoonful at a time, making sure each one is fully incorporated before adding the next. Once the meringue is nice and glossy, check that the sugar has fully dissolved by rubbin"
Sherry-and-raisin no‑churn ice cream uses alcohol to prevent hardness and crystallization, making it a suitable boozy no‑churn option. Leftover egg whites from mince pies can be used to make chestnut and pear meringues. The meringues can be made up to a month in advance, while pears and chocolate sauce can be prepared five days ahead; once assembled, the dessert keeps in the fridge for a few hours before serving. Meringue instructions include whisking 100g egg whites to stiff peaks, gradually adding 100g soft light brown and 100g caster sugar, and baking at 120°C (110°C fan). Serve with double cream, chestnut purée, cooked chestnuts and optional gold leaf.
Read at www.theguardian.com
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