Name: Christmas cake ice cream with brandy butterscotch sauce
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Cuisine: Cold
Ingredients: 1 l ice cream vanilla; 1 fruitcake chopped; 1/4 cup butter; 1 cup brown sugar; 1/2 cup golden syrup; 1 cup cream double thick; 1/4 cup brandy; 1 tsp vanilla extract

Recipe Disclaimer

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Ingredients (8)

1 l	ice cream — vanilla
1	fruitcake — chopped
1/4 cup	butter
1 cup	brown sugar
1/2 cup	golden syrup
1 cup	cream — double thick
1/4 cup	brandy
1 tsp	vanilla — extract

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Method:

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 serve:
Remove the ice cream from the freezer a few minutes before serving. Reheat the sauce and pour over scoops of fruitcake-studded ice cream.

ALSO TRY:

No-bake Christmas fruit cake

Salted peanut butter ice-cream

Spiced ginger and cinnamon Christmas wreath Bundt cake

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