Dads Brandy Ice Food
BRANDIED STRAWBERRIES
Need a fun topping for your ice cream, cake or store-bought pound cake? Just soak some strawberries in simple syrup with some brandy and the outcome is a decadent and sweet topping for any dessert. The best part is they will last for weeks, if kept in a jar and refrigerated!
Provided by Food Network Kitchen
Categories condiment
Time 1h10m
Yield about 4 cups of brandied strawberries
Number Of Ingredients 5
Steps:
- Combine the sugar, orange and lemon zest and 3/4 cup water in a medium saucepan over medium heat. Bring to a simmer and cook 5 minutes, stirring to dissolve the sugar.
- Remove from the heat and stir in the strawberries and brandy; let cool to room temperature, 1 to 2 hours. Ladle the strawberries and syrup into a large jar (or multiple smaller jars) and refrigerate at least 24 hours or up to 2 months.
BRANDY BUTTER ICE CREAM
Throw a fresh spin on a favourite, festive sauce by serving as a sweet and creamy frozen dessert or accompaniment
Provided by Good Food team
Categories Dessert
Time 30m
Yield Makes 1 litre
Number Of Ingredients 6
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.
Nutrition Facts : Calories 195 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Protein 1 grams protein, Sodium 0.2 milligram of sodium
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