Brandy Alexander Ice Cream
Brandy Alexander Ice Cream is a decadent, boozy dessert inspired by the classic Brandy Alexander cocktail. Combining brandy, crème de cacao, vanilla, and cream, this rich and creamy ice cream offers the perfect balance of sweetness and warmth. It's a sophisticated treat that's perfect for special occasions or any time you're craving a truly indulgent dessert.
Equipment
- Ice Cream Maker – 1 (optional, for churning the ice cream)
- Saucepan – 1 (for preparing the custard base)
- Mixing Bowls – 2 (for mixing the custard and alcohol)
- Whisk – 1 (for tempering eggs)
- Fine Mesh Sieve – 1 (for straining the custard)
- Spatula – 1 (for smoothing the ice cream in the container)
- Container – 1 (for storing the ice cream while freezing)
Ingredients
- 1 ½ cups 360 ml – Heavy Cream
- 1 cup 240 ml – Whole Milk
- ¾ cup 150 g – Granulated Sugar
- Pinch of Salt – to taste
- 5 large – Egg Yolks
- ½ cup 120 ml – Brandy
- ¼ cup 60 ml – Crème de Cacao
- 1 teaspoon 5 ml – Vanilla Extract
- Fresh Nutmeg optional, for garnish
Instructions
Prepare the Custard Base:
- In a saucepan, combine the whole milk, heavy cream, granulated sugar, and a pinch of salt. Stir over medium heat until the sugar dissolves and the mixture starts to warm up. Be careful not to let it boil.
Temper the Eggs:
- In a separate bowl, whisk the egg yolks. Slowly pour a cup of the warm milk mixture into the egg yolks while whisking constantly to avoid curdling. Once tempered, slowly pour the egg mixture back into the saucepan.
Cook the Custard:
- Return the saucepan to medium heat and stir constantly until the custard thickens, about 5-7 minutes. The mixture should coat the back of a spoon.
Strain and Cool:
- Remove the custard from the heat and strain it through a fine mesh sieve to remove any solid bits. Let it cool to room temperature, then refrigerate for at least 2 hours or overnight.
Add Alcohol and Flavorings:
- Once the custard is chilled, stir in the brandy, crème de cacao, and vanilla extract until fully incorporated.
Churn the Ice Cream:
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (typically 20-25 minutes). The ice cream should thicken to a soft-serve consistency.
Freeze the Ice Cream:
- Transfer the churned ice cream into an airtight container and smooth the surface. Freeze for at least 4 hours or until the ice cream is firm and scoopable.
Serve and Enjoy:
- Scoop the ice cream into bowls or cones, garnish with a light dusting of freshly grated nutmeg, and serve immediately.
Notes
- Custard Base: If you prefer a quicker version, skip the custard-making process and use sweetened condensed milk and heavy cream for a no-churn version. Just fold in the brandy and crème de cacao after whipping the cream.
- Alcohol Substitute: If you want a non-alcoholic version, try using brandy extract and chocolate extract to mimic the flavors without the booze.
- Freezing Tip: If the ice cream becomes too hard after freezing, let it sit out for a few minutes to soften before scooping.
- Flavor Variations: You can add chocolate, coffee, or chopped nuts to the ice cream mixture before freezing for an extra twist.