Brandy Ice Cream

When I was little we had this recipe for something that we called 'Lucerna Ice Cream'. Lucerna was a restaurant that one of my aunties worked at and they made this incredibly rich amazingly delicious ice cream. I seem to recall it has like 12 egg whites and lots of cream and Brandy in it.
I did ask my Aunty to see if she could get a copy from my mother for me (we don't speak- long story- guess I just don't really do all that well at relationships with women) of course being the kind and loving mother that she isn't she wouldn't give it- or the recipe for Red Hot Potato Salad or Cinnamon Honey Parfait.

Anyway over the summer one of my garden e-letters had a recipe for Brandy Ice Cream which had been passed down through a Mosgiel familyfor generations- the connection to Dunedin was what cemented my plans to try it out in the hopes that it was like Lucerna Ice Cream.

Beat 3 Egg whites.



Then add 1/2 Cup of Castor Sugar.
Beat as for a Meringue- in other words beat it to within an inch of it's life- so that it stands up to salute when you pull the beater out. (So glad I have an electric beater- one day I'm going to have a flash cake mixer flasher than this little red head one).





In a separate bowl beat 300mls of cream until it holds it's peak.



Fold the cream into the egg white mixture.



Add 3 T of Brandy or Brandy liqueur.



...and mix...



Then freeze it in a container of your choice.



Have your kitchen assistants do the dishes....



And enjoy!



It's not quite as rich and delish as Lucerna Ice cream but it pretty bloody good anyway!
♥