Saturday, July 22, 2006Brandy Alexander Ice Cream Recipe
Brandy Alexander Ice Cream Recipe
The alcohol in the mixture will slow the freezing process down and the ice cream will be very soft. If you want a firmer ice cream, make it a day ahead and place the bowl with the freshly made ice cream back in the freezer allowing it to firm up overnight. Anyway you go, this ice cream is absolutely delicious.
5 egg yolks
1 cup sugar
2 tablespoons plain flour
1 1/2 cups milk
1 1/2 cups heavy cream
4 tablespoons Kahlua
4 tablespoons brandy
Whisk egg yolks, sugar and flour together until pale and thick. Place milk and cream in a heavy saucepan and heat until very hot, but do not allow to boil. Stir constantly to prevent scorching. Whisk the milk mixture into egg mixture and return mixture to saucepan. Cook, stirring constantly, until mixture coats the back of a metal spoon. Stir in remaining ingredients.
Pour into glass bowl, cover and chill in the refrigerator or freezer for at least three hours.
To make the ice cream, pour the chilled mixture into the frozen bowl of the ice cream maker and freeze according to the manufacturer's instructions. Makes about a quart.