Jennifer Mclagan's Simple Strawberry Ice Cream with Brandy Snaps

TOTAL TIME: 8 hr 25 min
Prep: 15 min
Inactive Prep: 8 hr
Cook: 10 min
 
YIELD: 2 cups ice cream/1 dozen snaps
LEVEL: Easy

ingredients

ICE CREAM:
  • 2 cups sliced ripe strawberries
  • 1/2 cup sugar
  • 1 tablespoon lemon juice
SNAPS:
  • 2 teaspoons brandy
  • 1/4 cup flour
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

For the ice cream: Puree the sliced berries, sugar, lemon juice and salt. Strain to remove seeds. Heat the heavy cream just to the boiling point and pour over the puree. Stir to combine, and chill overnight. Freeze the next day in an ice-cream machine, folding in the finely diced berries just at the end. Transfer to a container and freeze until firm.

For the brandy snaps: Preheat the oven to 350 degrees F. Lightly butter a baking sheet.

Melt the butter, sugar and syrup together in a saucepan. When it starts to bubble, remove from the heat and beat in the brandy and flour.

Using a teaspoon, place 6 spoonfuls, well apart from one another, on the baking sheet. Bake until flat and golden, 5 to 7 minutes. Let cool on the sheet just until they are firm enough to move, but still pliable (a matter of seconds). Shape over a rolling pin, or simply leave flat. Carry on with baking the second batch.

Serve a grand spoonful of ice cream with a crispy brandy snap!
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.