Spanish chocolate and Pedro Ximénez ice cream from How to Eat a Peach: Menus, Stories and Places (page 176) by Diana Henry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires refrigeration for a few hours or preferably overnight.

  • FJT on May 27, 2024

    Decadently chocolatey. We absolutely love this one. The Pedro Ximinez sherry ensures it stays soft, so this can be served straight from the freezer. I had one bar of 70% chocolate and one at 85% - it was chocolate heaven! This recipe is a keeper

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