Transfer ice cream to a large mixing bowl and leave to soften for 5 minutes. Stir through chopped fruitcake. Return to tub or a freezer-proof serving dish and place in the freezer until ready to serve.To make the brandy butterscotch, melt butter, sugar and syrup together in a large pot over a low heat. Simmer for a few minutes, until slightly thickened. Remove from heat.Stir through cream, brandy and vanilla extract.
To serveRemove the ice cream from the freezer a few minutes before serving. Reheat the sauce and pour over scoops of fruitcake-studded ice cream.Words and image: Fairlady magazineTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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