Brandied Mincemeat Ice Cream Ring With Custard Sauce

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 quart good quality vanilla ice cream, softened
• 1 1/2 cups mincemeat, with rum and brandy
• rum
• brandy
• 1/4 cup sugar
• 1 pinch salt
• 3 egg yolks
• 3/4 cup heavy cream
• 1/4 cup milk
• 2 tablespoons cognac
• 1/2 teaspoon vanilla

Recipe

• 1 chill a 5-cup ring mold.
• 2 line evenly with plastic wrap.
• 3 stir together ice cream and mincemeat in large bowl until blended, but not melted.
• 4 spoon into mold.
• 5 cover with foil and freeze for at least 24 hours.
• 6 custard sauce: whisk together sugar, salt and yolks in small, heavy saucepan.
• 7 heat together cream and milk in another saucepan until bubbles appear around edges of liquid.
• 8 gradually mix hot liquid into yolk mixture, whisking constantly.
• 9 cook over very low heat, stirring constantly, but gently, until mixture almost reaches a boil; do not boil.
• 10 steam will appear and mixture will be slightly thicker than heavy cream.
• 11 strain into a bowl.
• 12 cool;stir in cognac and vanilla.
• 13 store in frige until ready to serve.
• 14 unmold ice cream onto serving plate.
• 15 remove plastic wrap.
• 16 serve individual portions of ice cream with sauce spooned on top.
• 17 sauce can be stored, covered, in the frige for up to five days.