Brandy Alexander With Ice Cream Food

BRANDY ALEXANDER WITH ICE CREAM

Steps:

• Place the ice cream in a blender.
• Add brandy, Kahlua, and crème de cacao.
• Blend until smooth and creamy.
• Pour into glasses.
• Garnish with cocoa powder if desired.

BRANDY ALEXANDER

Steps:

• To make the garnish, mix the sugar, nutmeg and cinnamon together and set aside.
• Pour the brandy, crème de cacao and double cream into a cocktail shaker (or see tip, below), then add a generous handful of ice. Shake until the outside of the shaker is very cold, then strain into two small coupe or cocktail glasses.
• Garnish with a sprinkle of the spiced sugar, then serve.THREE TWISTSServe these cocktails at your next dinner party. They're so delectable, they double as dessert - serve with a teaspoon to enjoy all the toppings.Trifle alexanderDrop 1 black cherry in syrup into the bottom of two small cocktail glasses along with a dash of the syrup. Tip 80ml brandy, 50ml sweet sherry, 50ml double cream, 1 tsp sugar syrup and ¼ tsp vanilla bean paste into a blender with a small handful of ice. Blitz until smooth and very cold, then pour into the prepared glasses. Top with whipped cream and sprinkles, then serve with savoiardi biscuits or sponge fingers for dipping. Serves 2.Strawberry alexanderBlitz 80ml gin, 50g frozen strawberries, 50ml double cream, 25ml triple sec and 25ml water in a blender until very smooth. Pour into two tumblers and garnish each with a mini meringue, mint leaves and a pinch of freeze-dried strawberries. Serves 2.Passion fruit & coconut alexanderTip 80ml cachaça, 50ml coconut rum, 50ml double cream and the flesh of 1 passion fruit into a cocktail shaker with a handful of ice. Shake until the outside of the shaker is cold, then double strain the cocktail into two martini glasses. Cut 1 passion fruit in half and drizzle the halves with a couple of drops of coconut rum. Float one half, cut-side up, on top of each cocktail. Serves 2.

BRANDY ALEXANDER PIE (WW)

Steps:

• Combine ice cream and brandy; stir well.
• Spoon mixture into crust; cover.
• Freeze at least 6 hours.
• Spread whipped topping evenly over filling.
• Sprinkle with grated chocolate just before serving.

BRANDY BUTTER ICE CREAM

Steps:

• Heat the butter in a small pan until just starting to take on a nutty brown colour - remove from the heat straight away as it will continue to colour. Stir in the brandy, then leave to cool.
• Heat the milk in a saucepan but don't let it boil. Whisk the egg yolks and sugar in a bowl until pale. Pour over the hot milk, whisking continuously, then return to the saucepan set over a low heat. Cook for 3-4 mins, stirring the whole time with a wooden spoon, until the custard thickens enough to coat the back of your spoon. Leave to cool.
• Whisk the cream until it forms soft, billowy peaks. Fold in the brandy butter and the custard mixture. Churn in an ice-cream machine until set, then keep in the freezer for up to 2 months.

BRANDY ALEXANDER MILKSHAKE

Steps:

• Combine all ingredients except white chocolate in a blender.
• Blend until smooth. Pour into glasses.
• Top with white chocolate shavings.

BRANDY ALEXANDER MILKSHAKES

Steps:

• Blend 1 ounce each of brandy and dark crème de cacao with a few scoops of vanilla ice cream, then top with whipped cream and nutmeg.

MACE AND BLACK PEPPER BRANDY ALEXANDER

Steps:

• Make an ice bath in a heatproof bowl or a high-sided saute pan. Set aside.
• In a pot over medium-low heat, add the mace to the heavy cream. Bring the heavy cream up to a simmer, then remove the pot from the heat directly to the ice bath and stir until fully chilled. (If not using right away, transfer to a container and chill in the refrigerator until ready to use.)
• Combine the cream, brandy and creme de cacao in a cocktail shaker filled with ice and shake until very cold. Strain into a tall cocktail glass and garnish with black pepper, then serve.

CREAMY BRANDY ALEXANDER

Steps:

• In the container of a blender, combine the brandy, creme de cacao, milk and ice cream. Process until smooth. Serve in glasses topped with whipped cream and a dash of cinnamon.

BRANDY ALEXANDER SHAKE

Steps:

• In a blender, blend ice cream, brandy and crème de cacao until smooth but still thick. Pour mixture into 2 chilled stemmed glasses and garnish with nutmeg.

BRANDY ALEXANDER

Steps:

• 1. Combine first three ingredients in the container of a food processor; process until smooth. Spoon into martini glasses. Garnish with white chocolate shavings.
• 2. Serves 2

GRAMPA'S BRANDY ALEXANDER

Steps:

• In blender, combine brandy, creme de cacao, and chocolate syrup. Blend at medium speed until well-mixed. Add the softened ice cream in large chunks. Blend at high speed until smooth. Serve immediately.