Brandied Mincemeat Ice Cream Ring With Custard Sauce
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 946.0 ml good quality vanilla ice cream, softened
- 354.88 ml mincemeat, with rum and brandy
- rum
- brandy
-
Custard sauce
- 59.14 ml sugar
- 0.25 ml salt
- 3 egg yolks
- 177.44 ml heavy cream
- 59.14 ml milk
- 29.58 ml cognac
- 2.46 ml vanilla
directions
- Chill a 5-cup ring mold.
- Line evenly with plastic wrap.
- Stir together ice cream and mincemeat in large bowl until blended, but not melted.
- Spoon into mold.
- Cover with foil and freeze for at least 24 hours.
- Custard Sauce: Whisk together sugar, salt and yolks in small, heavy saucepan.
- Heat together cream and milk in another saucepan until bubbles appear around edges of liquid.
- Gradually mix hot liquid into yolk mixture, whisking constantly.
- Cook over very low heat, stirring constantly, but gently, until mixture almost reaches a boil; do not boil.
- Steam will appear and mixture will be slightly thicker than heavy cream.
- Strain into a bowl.
- Cool;stir in cognac and vanilla.
- Store in frige until ready to serve.
- Unmold ice cream onto serving plate.
- Remove plastic wrap.
- Serve individual portions of ice cream with sauce spooned on top.
- Sauce can be stored, covered, in the frige for up to five days.
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RECIPE SUBMITTED BY
Carrie Ann
Canada