Dads Brandy Ice Recipes

DAD'S BRANDY ICE

Dad's Brandy Ice image

My dad made carton after carton of this at Christmas time when I was growing up. He would give it to friends. He was very popular.

Provided by Ali

Categories Desserts Frozen Dessert Recipes

Time 10m

Yield 12

Number Of Ingredients 5

Ingredients

6 fluid ounces brandy
1 fluid ounce triple sec
1 fluid ounce creme de cacao
1 fluid ounce honey- and herb-flavored whiskey liqueur (such as Drambuie®)
½ gallon vanilla ice cream, softened, divided

Steps:

Mix brandy, triple sec, creme de cacao, and whiskey liqueur in a glass measuring cup.
Put about half the vanilla ice cream and half the brandy mixture in a blender; blend until smooth. Add remaining ice cream and brandy mixture; blend again until smooth. Store in freezer in the ice cream container.

Nutrition Facts : Calories 245.5 calories, Carbohydrate 24.2 g, Cholesterol 38.7 mg, Fat 9.7 g, Fiber 0.6 g, Protein 3.1 g, SaturatedFat 6 g, Sodium 71 mg, Sugar 21.8 g

EGGNOG ICE CREAM

Eggnog Ice Cream image

Creamy, nutmeg-spiced Christmas eggnog is one of my favorite holiday treats. Now I've turned this holiday cheer into an easy homemade eggnog ice cream recipe.

Provided by Claudia Fleming

Yield About 1 quart

Number Of Ingredients 10

Ingredients

3 cups milk
1¼ cups sugar
1 cup heavy cream
12 large egg yolks
2 tablespoons sherry
2 tablespoons brandy
½ tablespoon vanilla extract
1 teaspoon Myers's Original Spiced Rum
¼ teaspoon freshly grated nutmeg
Pinch of salt

Steps:

In a heavy saucepan, bring the milk, 1 cup of the sugar, and the cream to a simmer.
Meanwhile, whisk together the egg yolks and the remaining ¼ cup of sugar. Remove the milk mixture from the heat and add a little to the egg yolk mixture to warm it, whisking constantly to keep the yolks from curdling. Pour the egg yolk mixture into the hot milk mixture, whisking the milk constantly as you pour.
Return the custard to the stove and cook it over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon, about 5 minutes. Remove from the heat and strain it into a bowl. Let cool completely.
Stir the sherry, brandy, vanilla extract, rum, nutmeg, and salt into the custard. Chill until thoroughly cold, at least 4 hours.
Freeze in an ice-cream maker according to the manufacturer's instructions.

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