Brandy Spice Ice Cream with Hot Cranberry Sauce

Although you may disapprove of making an ice cream so easily and quickly with Birds Dream Topping I am sure you will agree that it does taste creamy and delicious. It’s very quick and doesn’t have to be re-whisked halfway through the freezing. The sharp taste and brilliant scarlet appearance of the hot cranberries is lovely.

Ingredients

  • 2 packets Bird’s Dream Topping
  • ¼ pint (double) cream (150 ml)
  • 1 oz caster sugar (25 g)
  • 1 heaped teaspoon ground mace – this should be available at good grocers, Fox’s Herbs do it. If you cannot get it, substitute nutmeg.
  • 1 teaspoon cinnamon
  • 1–2 tablespoons brandy to taste

For the Cranberry Sauce

  • ¾ lb fresh cranberries (350 g)
  • 6 oz granulated sugar (175 g)
  • ½ pint water (275 ml)
  • about 1 tablespoon lemon juice

Method

Make up the Dream Topping according to the directions. Whisk up the cream until thick and then whisk it thoroughly into the Dream Topping mixture with the spices, the sugar and the brandy. Put the mixture in a bowl, sprinkle a little ground mace on top and put it in the freezing compartment of the fridge for at least 3 hours.

Dissolve the sugar in the water in a saucepan and boil for 5 minutes. Add the cranberries, do not cover the pan, and boil for about 5 more minutes. Stir in the lemon juice and pass the sauce round hot with the ice cream.

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