As I mentioned in my last post, we’ve been experimenting with brandy snap ice-cream. This stems from a) the introduction of an ice-cream maker to our kitchen a few months ago and b) the discovery of a commercially produced gourmet brandy snap ice-cream (by the Gourmet Ice Cream Co), which, while utterly delicious comes in tiny 500ml containers and is far too expensive for the humble student budget.
We used a recipe from The Perfect Scoop, which Hamish gave me for Christmas and which we have already used quite a lot (11 recipes followed properly, including the toasted coconut ice-cream, which was so good we made three more batches to share with the 20 people at Hamish’s recent birthday). We figured for the brandy snap flavour we basically just needed a bit of golden syrup and ginger, so looked for a recipe with a liquid sugar component to convert. Our first attempt was from a maple walnut recipe, but (though it was tasty, don’t get me wrong!) there was 3/4 cup of golden syrup in it, which made it a little too sweet. So this time we used a recipe for panforte ice-cream. Panforte is an Italian cake with honey, spices, almonds and candied orange peel – so we used golden syrup instead of honey, ginger instead of the other spices suggested, and replaced almonds and orange peel with crushed brandy snaps. Voila!
Brandy Snap Ice-cream
For the brandy snaps:
125g butter, softened
2/3 cup sugar
1/4 cup golden syrup
1 cup flour
1 tsp ground ginger
For the ice-cream:
125ml full-fat milk
2/3 cup/130g sugar
2 tsp ground ginger
4 large egg yolks
3 Tbsp golden syrup
To make the brandy snaps:
Preheat oven to 180 degrees celcius. Cream butter and sugar, add golden syrup, then mix in flour and ginger.
Drop mixture onto a greased tray. Use a tablespoon for each snap, and try to spread the mixture a little (but don’t make holes). Since they are going to be broken up and added to ice-cream it doesn’t matter too much, but you will only need about half the mixture for the ice-cream – so I recommend making the rest into baskets or discs to serve with your ice-cream.
Bake for about 8 minutes or until golden. To shape (if desired), cool until firm enough to move without breaking but still malleable. To make brandy snaps wrap around a handle or something else round; to make baskets drape over the base of a cup or mug.
To make ice-cream:
Warm the milk, 125ml of the cream, sugar and ginger in a medium saucepan. Pour the remaining cream into a large bowl, set a strainer/sieve over the top, and set aside. Whisk the egg yolks in another bowl. When the milk is warm, gradually pour over the yolks, whisking constantly (this is to gradually warm the yolks and prevent them going lumpy).
Pour the egg mixture back into the saucepan, and stir constantly over a medium heat, scraping the bottom as you go, until the mixture thickens and coats the back of a spoon. Strain the mixture into the cream, then warm the golden syrup and stir it in. Chill the mixture thoroughly (at least 4 hours, cheating makes sloppy ice-cream!) then churn in your ice-cream maker. Add broken brandy snap pieces (about 1 cup, give or take) right at the end of churning. If you don’t have an ice cream maker, put the ice-cream in the freezer in a bowl and stir vigorously with a fork every half hour until it starts to firm up. This won’t make quite as creamy an ice-cream but it will still taste delicious!
Supposedly, fresh ice-cream only lasts well for about a fortnight in the freezer – I’ve never actually had any around long enough to text this, though!