Brandy Mousse Ice Cream

Name: Brandy Mousse Ice Cream
Yield: Serves 8–10
Ingredients: 2 oz (50 g) flaked almonds; 1 oz (25 g) caster sugar; ¾ pint (450 ml) whipping cream; the whites of 2 large eggs (size 1–2); 6 tablespoons (6 x 15 ml spoon) water; 6 oz (175 g) demerara sugar; 3–5 tablespoons (3–5 x 15 ml spoon) brandy; 1 teaspoon (5 ml spoon) vanilla essence; a good pinch of salt

Preparation info

Serves
8–10

Difficulty
Medium

Appears in

Sweet Dreams

By Josceline Dimbleby

Published 1985

About

This ice cream has an almost magical consistency and is very soft and light, even if you bring it straight out of the coldest deepfreeze. At Christmas, try it with the Christmas pudding as an alternative to brandy butter or cream. For a dinner party, top it with crunchy, caramelised almonds.

Ingredients

For the ice cream

the whites of 2 large eggs (size 1–2)
6 oz (175 g)

Christmas
Vegetarian
ice cream
Gluten-free

Method

Whisk the egg whites in a large bowl with the salt until they begin to stand in soft peaks. Dissolve the demerara sugar with the water in a saucepan, stirring over a low heat, then increase the heat and boil fiercely, without stirring, for 3 minutes. Pour immediately on to the egg whites, in a thin stream, whisking all the time with an electric whisk at high speed. Gradually whisk in the vanill