Recipe by French Tart
This is a really easy ice cream to whip up and one that I make every Christmas to go with the Christmas pudding and with my annual Rumtopf or Brandied Cherries and Apricots. You can make it in an ice cream maker if you have one, but as it is a non-custard base ice cream, it works just as well without an ice cream maker. It lasts for one month in the freezer and is a great addition to the summer dining table too!
- 500 g creme fraiche
- 175 g golden icing sugar (6 ozs golden confectioner's sugar)
- 4 tablespoons special reserve cognac
Directions See How It's Made
- Whisk the crème fraiche, icing sugar and Cognac together - it will become thin but keep whisking until it thickens slightly.
- Pour it into a 450g (1lb) bread (loaf) tin, or an old plastic ice cream container that has been lined with Clingfilm, then cover and freeze for up to one month. If using an ice cream maker, churn at this stage and then put the mixture into the bread/loaf tin or an old plastic ice cream container.
- To serve: Dip an ice cream scoop into a jug of boiling water and then shape and scoop the ice cream into balls. Serve with hot puddings, stewed fruits, rumtopf or just by itself with wafers.