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Brandy Ice Cream

4 Eggs; separated
100 g Caster sugar
300 ml Double cream
2 tb Brandy


Whisk the egg whites on fast speed, using an electric whisk, until a light meringue.


Beat in the sugar, still on a fast speed, a little at a time until a thick meringue, fold in the egg yolks.

Whisk the brandy and cream until thick. Fold into the meringue mixture.

Freeze in a flat polythene box overnight, for at least 12 hours.




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