Do you think it’s possible to adopt Mary Berry? Even just for a little while: not only is she a national treasure but she’s a heroine in this kitchen. This no-churn (I don’t churn – too much of a faff) brandy ice cream is stupendously easy and spectacularly gorgeous! I made the first lot with the intention of indulging in it over Christmas with Christmas Pudding and Mince Pies. Not a chance – it’ll be gone waaaaaay before then. Another batch has been scheduled – it’s that good! Eat it with festive treats, as part of an Affogato (dollop of ice cream topped with an espresso shot and a little dribble of brandy in this case) or just straight from the tub with a spoon: all to yourself!
Serves 8 supposedly!
What you need…
4 happy eggs, separated
100g caster sugar
300ml double cream
2 tablespoons brandy
What to do…
Using your handheld electric whisk, beat the egg whites until light and stiff and then, whilst still beating at high speed, gradually add the sugar, a little a time, until the mixture is a thick and glossy meringue. Gently whisk together the egg yolks and then fold them into the meringue.
Whisk the cream and brandy together until thick. Fold into the meringue.
Freeze in a flat plastic box overnight. Feel free to lick out the preparation bowl but for some reason, it’s not nearly as tasty as the final ice cream – don’t know why, just sayin’.
Share with friends or indulge all by yourself – very yummy!
What to check…
This recipe contains raw eggs, not suitable for all.
You can freeze it for up to 1 month but once you know it’s there…that’s most unlikely!