Brandy Butter Ice Cream Recipes

Steps:

• Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment, and mix on medium-high speed until creamy. Mix in the brandy.

Steps:

• Beat the butter, sugar and vanilla together until pale, then whisk in the brandy, one tbsp at a time, until you are pleased with the taste. Scrape into a serving bowl and chill for 1 hr or for up to 3 days, before serving. Freeze for up to a month.

Steps:

• Heat oven to 325ºF.
• Line 13x9-inch pan with parchment, with ends of parchment extending over sides; spray with cooking spray. Beat cream cheese and butter in large bowl with mixer until blended. Add 2-1/2 cups sugar; beat until light and fluffy. Blend in vanilla. Add eggs, 1 at a time, beating well after each addition. Gradually beat in flour until blended; pour into prepared pan.
• Bake 1 hour or until toothpick inserted in center comes out clean. Cool 15 min. (Do not remove cake from pan.)
• Meanwhile, bring water, remaining sugar, cinnamon stick and lemon peel to boil in saucepan; simmer on medium-low heat 10 min. or until reduced to 1 cup. Pour through strainer into measuring cup. Discard strained solids. Stir brandy into strained liquid.
• Use skewer to poke holes in warm cake at 1/2-inch intervals. Drizzle brandy mixture over cake. Let stand (in pan) 1 hour. Use parchment handles to remove cake from pan. Serve topped with COOL WHIP and fruit.