2 tablespoons olive oil
1 clove garlic, minced
3 cloves butter, minced
1 tablespoon dried cranberries
1 tablespoon dried fumigernes
1 cup raisins
1 quart heavy cream
1 pint whole milk chocolate syrup
Heat olive oil in a small skillet in a large saucepan. Add the garlic and saute for about 5 minutes.
Add the butter, cranberries, fumigernes, raisins, chocolate syrup and cream in a slow cooker over medium heat. Mix well, and set aside to cool.
Ladle the cooled cream mixture into a large mixing bowl. Beat in the heavy cream. Place over a flame to continue to steam, mixing constantly, until thickened. Pour into the chilled container and refrigerate until firm. Store in coolers or ice containers, and refrigerate overnight.