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Brandy Butter Ice Cream


300 ml double cream
150 ml milk
150 g icing sugar
1 tablespoon vanilla essence
5 tablespoons brandy
75 g unsalted butter; softened

Yield: 6 servings

Pour cream and milk into a bowl and beat together until softly stiff, then stir in sugar, vanilla, brandy and butter until smooth. Pour into a freezer container and freeze until solid.

NOTE: If you prefer, substitute brandy for your favourite liqueur. Perfect with Christmas pudding or even on its own.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.