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Brandied Mincemeat Ice Cream Ring with Custard Sauce Recipe
|Vanilla ice cream||1 Quart, softened (Good Quality)|
|Mincemeat with brandy and rum||1 Cup (16 tbs), prepared|
|For custard sauce|
|Sugar||1⁄4 Cup (4 tbs)|
|Heavy cream||3⁄4 Cup (12 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
Calories 753 Calories from Fat 332
% Daily Value*
Total Fat 37 g57.2%
Saturated Fat 22.4 g112%
Trans Fat 0 g
Cholesterol 244.8 mg81.6%
Sodium 321.1 mg13.4%
Total Carbohydrates 92 g30.8%
Dietary Fiber 2.6 g10.4%
Sugars 76.5 g
Protein 9 g18.9%
Vitamin A 29.3% Vitamin C 2.3%
Calcium 29% Iron 2.4%
*Based on a 2000 Calorie diet
2. Stir together the softened ice cream and the mincemeat in a large bowl until well blended, but not melted. Spoon the ice cream mixture into the mold. Cover the mold with aluminum foil or plastic wrap. Place the mold in the freezer for at least 24 hours.
3. Prepare the Custard Sauce: Whisk together the sugar, salt and yolks in a small, heavy non-aluminum saucepan.
4. Heat together the cream and milk in a second clean, heavy saucepan until bubbles appear around the edge of the liquid. Gradually whisk the hot liquid into the yolk mixture, whisking constantly and vigorously.
5. Cook the custard over very low heat, stirring constantly, just until it almost reaches boiling; do not boil the custard. Steam will begin to appear and the custard will be slightly thicker than heavy cream. Strain at once into a clean bowl. Cool.
6. Stir in the cognac or brandy and the vanilla. The sauce can be stored in the refrigerator, covered, for up to 5 days. The sauce will thicken slightly in the refrigerator.
7. To serve, unmold the ice cream ring onto a serving plate. Remove the plastic wrap. Spoon the sauce around the ice cream ring. Garnish the top of the ring with glace fruit, if you wish.