Start by preparing the ice cream: place ice cream in a mixing bowl and leave out for 20 – 25 minutes to soften a little at room tempera-ture. Once a consistency is reached that is just soft enough to mix, blend in the raspberries and Warwick First Lady Rosé.
Place the ice-cream back in the freezer and beat with a whisk or a spatula every half hour, for 2 hours. Leave to freeze overnight, or until ﬁrm again.
Make the blondies by macerating the raspberries in the Warwick First Lady Rosé.
Next, melt the butter and the white chocolate together in a heat resistant bowl over gently simmering water (be sure to not let the bowl touch the surface of the water), stirring continuously.
Once the mixture has melted and amalgamated, whisk in the egg. Follow with the condensed milk and vanilla extract and lastly fold in the dry ingredients.
Pour the mixture into a lined and greased baking tray (20cm x 20cm) and bake in a preheated oven for 25 – 30 minutes, or until the blondie feels ﬁrm, but slightly soft in the centre.