Brandy Alexander Ice Cream
A throwback to a more decadent time, this Brandy Alexander ice cream is rich and creamy—inspired by a classic cocktail.
Equipment
Ingredients
- 2 cups (475mL) heavy whipping cream
- 1 cup (235mL) whole milk
- ⅔ cup (90g) white sugar
- 1 pinch kosher salt
- 5 large egg yolks
- 1 teaspoon vanilla
- Several gratings fresh nutmeg
- 2 ounces (60mL) brandy ideally Cognac
- 2 ounces (60mL) crème de cacao
Step by Step Instructions
Step 1
- Combine the milk, cream, sugar, and salt over medium-low heat, whisking frequently, just until scalded (do not boil). Remove from heat.
Step 2
- In a small bowl, whisk the egg yolks together. Add two ladlefuls of the ice cream base into the egg yolks, whisking constantly to temper the mixture.
Step 3
- Whisk the egg yolks into the base and heat over medium-low. When your custard is done, it will coat a spoon, and will register 175º-180ºF (80º-82ºC). Remove from heat.
Step 4
- Strain the mixture into a bowl. Add the vanilla and several gratings of fresh nutmeg, and stir. Allow to cool to room temperature, then cover and transfer to the refrigerator until chilled, at least 4 hours to overnight.
Step 5
- Freeze in an ice cream machine according to the manufacturer’s instructions, adding the brandy and the crème de cacao in the last five minutes of freezing. Serve with additional gratings of fresh nutmeg.
