Carrie Ann's Note:
This is a new twist on an old favourite...pie and vanilla ice cream.This brandied mincemeat ice cream is great served with apple or pumpkin pie and the spiked custard sauce drizzled over it all. If micemeat with rum and brandy isn't available just add a little bottled rum or brandy to some plain mincemeat.I do use the mincemeat with rum and brandy in it, but I like to add a little more.
My Private Note
Units: US | Metric
- 1 quart good quality vanilla ice cream, softened
- 1 1/2 cups mincemeat, with rum and brandy
- 1Chill a 5-cup ring mold.
- 2Line evenly with plastic wrap.
- 3Stir together ice cream and mincemeat in large bowl until blended, but not melted.
- 4Spoon into mold.
- 5Cover with foil and freeze for at least 24 hours.
- 6Custard Sauce: Whisk together sugar, salt and yolks in small, heavy saucepan.
- 7Heat together cream and milk in another saucepan until bubbles appear around edges of liquid.
- 8Gradually mix hot liquid into yolk mixture, whisking constantly.
- 9Cook over very low heat, stirring constantly, but gently, until mixture almost reaches a boil; do not boil.
- 10Steam will appear and mixture will be slightly thicker than heavy cream.
- 11Strain into a bowl.
- 12Cool;stir in cognac and vanilla.
- 13Store in frige until ready to serve.
- 14Unmold ice cream onto serving plate.
- 15Remove plastic wrap.
- 16Serve individual portions of ice cream with sauce spooned on top.
- 17Sauce can be stored, covered, in the frige for up to five days.
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Nutritional Facts for Brandied Mincemeat Ice Cream Ring With Custard Sauce
Serving Size: 1 (184 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 436.8
- Calories from Fat 162
- Total Fat 18.0 g
- Saturated Fat 10.7 g
- Cholesterol 134.1 mg
- Sodium 111.1 mg
- Total Carbohydrate 65.7 g
- Dietary Fiber 1.1 g
- Sugars 50.7 g
- Protein 4.3 g