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Way back in my younger wilder days, playboy boyfriend Martin used to make these for me in his very own bar in Sloane square. He used grated chocolate instead of nutmeg though.
Recipe
Ingredients:
1 1/2 oz Brandy
1 oz Dark Creme de Cacao
1 oz Half-and-half or Heavy cream
1/4 tsp grated Nutmeg
Mixing instructions:
In a shaker half-filled with ice cubes, combine the brandy, creme de cacao, and half-and-half. Shake well. Strain into a cocktail glass and garnish with the nutmeg.
[edit] Alternate recipe
Ingredients:
2 jiggers dark creme de cocoa
1 jigger brandy
1 pt. vanilla ice cream
1 c. crushed ice
Mixing instructions:
Put all ingredients in blender. Cover and frappe until sherbet consistency. Serve in small brandy snifters with nutmeg sprinkled on top. Yield: 6 (3 oz.) drinks.
Looky MENO !!!!![edit] Dessert recipe
Brandy Alexander Ice Cream
The alcohol in the mixture will slow the freezing process down and the ice cream will be very soft. If you want a firmer ice cream, make it a day ahead and place the bowl with the freshly made ice cream back in the freezer, allowing it to firm up overnight. Any way you go, this ice cream is absolutely delicious.
5 egg yolks
1 cup sugar
2 tablespoons plain flour
1 1/2 cups milk
1 1/2 cups heavy cream
4 tablespoons Kahlua
4 tablespoons brandy
Mixing instructions:
Whisk egg yolks, sugar, and flour together until pale and thick. Place milk and cream in a heavy saucepan and heat until very hot, but do not allow to boil. Stir constantly to prevent scorching. Whisk the milk mixture into egg mixture and return mixture to saucepan. Cook, stirring constantly, until mixture coats the back of a metal spoon. Stir in remaining ingredients.
Pour into glass bowl, cover and chill in the refrigerator or freezer for at least three hours.
To make the ice cream, pour the chilled mixture into the frozen bowl of the ice cream maker and freeze according to the manufacturer's instructions. Makes about a quart.
Oh boy ,,,,,,,, *mira swoons *













