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Caramel Brandy Ice Cream
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| Caramel Brandy Ice Cream | |
| 2oz/50g | caster sugar |
| 2 floz/50ml brandy | |
| ½ pt/284ml | double cream |
Place sugar in pan with 2fl oz /50ml water. Heat gently until the sugar dissolves. Increase heat and boil until it turns a golden caramel colour.
Remove from heat. Add brandy and stir well.
Return to low heat to dissolve caramel.
Whisk in cream.
Boil and bubble for 5 minutes, whisking until sauce thickens slightly.
Then cool completely.
Whisk well, taste and add 1 tbsp extra brandy.
Transfer to a freezerproof container and freeze until firm.
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