(#74) APRICOT BRANDY: 'Tis the Season to be Cordial

Apricot Brandy Ice Cream: fresh apricots and brandy with chunks of caramelized apricots.  

This flavor was suggested by my foodie friend in London and I love her for it! Although subtle, the brandy complements the fruity taste and gives the flavor a little kick at the end of each bite. 

Enjoy these photos and get ready for Chocolate Stout Ice Cream! 

Scoopsies' Apricot Brandy Ice Cream

(yields 1 quart)

6 fresh apricots, roasted 

*1/2 cup and 1 tbl light brown sugar 

1 1/2 cups heavy cream

1 1/2 cups whole milk

1 tbl brandy

5 egg yolks

Caramelized Apricots

4 fresh apricots

1/2 cup light brown sugar

1/8 cup heavy cream

*Use the tablespoon of light brown sugar to sprinkle over the apricots before roasting! 

(#73) MULLED WINE: Spiced Cabernet Sauvignon

With 27 flavors to make in only six weeks, I really need a drink. That's why the next few flavors are all boozy.  Wine, brandy, and a chocolate stout--all perfect companions to ice cream. 

I'd like to eventually make this flavor again, but with roasted plums--they would pair nicely with the wine and spices!

Scoopsies' Mulled Wine Ice Cream
(yields 1 quart)
1 1/2 cups Cabernet Sauvignon (reduced to about 1/6 cup)
1 1/2 cups heavy cream
 3/4 cups whole milk 
1 tsp cinnamon
2 tsp whole cloves
1/2 tsp whole allspice
1 tsp nutmeg
1 star anise
12 cardamom pods
1/2 cup packed brown sugar
1 tbl brandy
4 egg yolks