Skip to Content
icon
×
image

Custard Ice Cream with Brandy

Pipe this easy to handle custard ice cream and keep in the freezer. If you prefer, instead of the brandy you can flavour it with Cape Velvet or Amarula liqueur or ½ cup (125 ml) fresh orange juice is also good.
Custard Ice Cream with Brandy
  • icon
  • icon

You Will Need:

  • ½ cup (125 ml) brandy *
  • ¾ cup (180 ml) water
  • 1 cup (250 ml) ready made custard
  • 1 x 250 g Ina Paarman’s Lemon Cheesecake Mix
  • 1 cup (250 ml) fresh cream
  • ¼ t (1,25 ml) yellow food colouring (optional)
  • ½ cup (125 ml) brandy *
  • ¾ cup (180 ml) water
  • 1 cup (250 ml) ready made custard
  • 1 x 250 g Ina Paarman’s Lemon Cheesecake Mix
  • 1 cup (250 ml) fresh cream
  • ¼ t (1,25 ml) yellow food colouring (optional)

Method:

In a medium or large mixing bowl, measure brandy, water and custard.

Add the Cheesecake Mix and beat until well blended.

Using the same beaters whip the cream in a medium size mixing bowl until it holds its shape.

Gently fold whipped cream and yellow food colouring into the cheesecake mixture.

Pipe into paper cups and freeze until firm.

Remove from the freezer just before serving.

* Non-alcoholic substitute - cloudy apple juice or if available fresh pomegranate juice, but in that case the colour will change.

Custard Ice Cream with Brandy

Pipe this easy to handle custard ice cream and keep in the freezer. If you prefer, instead of the brandy you can flavour it with Cape Velvet or Amarula liqueur or ½ cup (125 ml) fresh orange juice is also good.
Custard Ice Cream with Brandy

You Will Need:

  • ½ cup (125 ml) brandy *
  • ¾ cup (180 ml) water
  • 1 cup (250 ml) ready made custard
  • 1 x 250 g Ina Paarman’s Lemon Cheesecake Mix
  • 1 cup (250 ml) fresh cream
  • ¼ t (1,25 ml) yellow food colouring (optional)

Method:

In a medium or large mixing bowl, measure brandy, water and custard.

Add the Cheesecake Mix and beat until well blended.

Using the same beaters whip the cream in a medium size mixing bowl until it holds its shape.

Gently fold whipped cream and yellow food colouring into the cheesecake mixture.

Pipe into paper cups and freeze until firm.

Remove from the freezer just before serving.

* Non-alcoholic substitute - cloudy apple juice or if available fresh pomegranate juice, but in that case the colour will change.

Basket

Your Basket is Empty