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
BRANDY BUTTER (HARD SAUCE)
This is a traditional sauce to be served with Plum Pudding. Yummy served later on hot raisin toast.
Provided by Emma
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Yield 8
Number Of Ingredients 5
Steps:
- Place butter, confectioners sugar, orange rind, orange juice, and brandy or cognac into food processor and mix until smooth. Pile sauce into serving bowl and refrigerate. Remove from fridge about one hour before serving.
Nutrition Facts : Calories 376 calories, Carbohydrate 32 g, Cholesterol 68.6 mg, Fat 25.9 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 16.4 g, Sodium 4 mg, Sugar 31 g
BUTTER PECAN ICE CREAM WITH BRANDY
This recipe is out of a new and fabulous book I just picked up called "Ice Cream Happy Hour" It puts real booze in ice cream while keeping a nice elegant taste. This is a twist on the standard butter pecan ice cream you get at the ice cream parlor, only with brandy added to give it a punch.
Provided by miko.javiera
Categories Ice Cream
Time 8h15m
Yield 1 quart, 8 serving(s)
Number Of Ingredients 10
Steps:
- Scald the milk and cream with the vanilla bean; don't add the sugar yet.
- While the milk mixture is heating, split the vanilla bean down the center lengthwise and scrape out the seeds. Whisk the seeds into the milk mixture, then add the empty pod to the pan.
- Steep the milk mixture and vanilla. Once the milk mixture is scalding, remove the pan from the heat and cover it. After about 15 minutes, remove the vanilla bean pod.
- Reheat the milk mixture back up to scalding. Whisk the egg yolks and temper. While the milk mixture heats to scalding, whisk together the egg yolks with the brown sugar and cornstarch in a medium bowl until they're light in color and slightly fluffy. Gently stream about one-third of the hot milk mixture into the eggs while whisking continuously. This is called tempering. It's important to whisk while streaming the hot milk. If you just pour in the hot milk and then whisk, you may get scrambled eggs.
- Thicken the custard over low heat. Pour the egg and milk mixture into.
- the rest of the milk mixture in the saucepan and stir continuously on low.
- heat with a heatproof spatula or flat-ended wooden spoon. Make sure you scrape the bottom evenly while you continuously stir. The custard is thick enough when you can draw a line on the back of the spoon with your finger and the line retains its shape. It should thicken rather quickly because of the cornstarch.
- Strain, cover, and chill the custard for at least 8 hours. Strain the custard through a fine-mesh strainer into a heatproof container. Cover with plastic wrap so that it's directly touching the entire surface of the custard and none of it is exposed to air. This prevents a skin from developing. Transfer the container to an ice bath and let it cool for about 30 minutes to stop the cooking process. Transfer the container to the refrigerator. Chill until the custard is completely cold, at least 8 hours.
- Once the custard is completely cold....Dissolve the gelatin in the cold water. Pour the water into a small. saucepan or microwave-safe container and evenly sprinkle the gelatin on top. Allow to sit until the gelatin appears to have absorbed as much water as it can, about 2 minutes. This is called blooming. Gently warm over low heat and stir until the gelatin is completely dissolved into the liquid, about 3 minutes. If using a microwave, heat on medium power and check every 30 seconds until the gelatin is completely dissolved. The total time will depend on the microwave's voltage.
- Spike the custard with the cold brandy and gelatin mixture. Pour the gelatin into a medium bowl and whisk in the cold alcohol until combined. Pour the cold custard into a large bowl. Stream the alcohol and gelatin mixture through a fine-mesh strainer into the custard and whisk until thoroughly blended.
- Churn the ice cream. Pour the cold custard immediately into the ice cream maker and churn for at least 20 minutes, or as directed. Due to the alcohol content, you may wish to churn it longer to get the desired thickness.
- Add the candied pecans. Scoop about one-third of the ice cream into a freezer-proof container and sprinkle about one-third of the candied pecans on top. Repeat the layers twice more with the remaining ice cream and pecans, then gently fold it all together. Be sure to work quickly-if the ice cream melts too much, it will just get icy once it's in the freezer.
Nutrition Facts : Calories 327.6, Fat 25.2, SaturatedFat 15.1, Cholesterol 168.8, Sodium 47.4, Carbohydrate 17.4, Sugar 13.4, Protein 4.2
YUMMY BRANDY BUTTER
This brandy butter recipe has been used in my family for years. It is gorgeous. Use on breakfast pastries, pancakes, waffles or anything you like.
Provided by lisa1978
Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes
Time 10m
Yield 8
Number Of Ingredients 4
Steps:
- In a medium bowl, beat the butter until it is really soft and light. Gradually blend in the castor sugar and brown sugar, then finally mix in the brandy. Spoon into a ramekin or small dish, and rough up the top. Cover with plastic wrap, and store in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 198.2 calories, Carbohydrate 19.2 g, Cholesterol 30.5 mg, Fat 11.5 g, Protein 0.1 g, SaturatedFat 7.3 g, Sodium 83.8 mg, Sugar 19.2 g
HONEY ROASTED PEARS WITH BRANDY VANILLA ICE CREAM
The pears are roasted with spices and honey, they come out with a beautiful golden crust. Even without the ice cream they have a sophisticated flavor and presentation. Adapted from a recipe of Patina Restaurant in Los Angeles.
Provided by Mami J
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- For the brandy ice cream:.
- Stir together the ice cream and the brandy until well blended. Freeze until serving time.
- Preheat oven to 350 degrees.
- For the pears:.
- Halve, peel and core pears. Immediately sprinkle with lemon juice to prevent browning. In a large, rimmed baking pan, mix the remaining lemon juice with the butter, honey and vanilla. Stir in the orange and lemon zest, and the spices. With a small, sharp knife, score the rounded part of each pear half diagonally in one direction, then the other, to form a diamond pattern. Place pears cut side down in baking pan. Spoon honey mixture over pears.
- Bake pears 40-45 minutes, basting them with pan juices every 10 minutes or so, until the are very soft when pierced. Place one pear half on each plate and place scoops of ice cream around them. Garnish with the lemon and orange slices.
Nutrition Facts : Calories 311.9, Fat 13.2, SaturatedFat 8.2, Cholesterol 44.3, Sodium 105.3, Carbohydrate 43.1, Fiber 4.3, Sugar 34.3, Protein 2.9
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