brandy cream
Place 1 pint vanilla ice cream in 1½-quart bowl;ùcut ice cream into fourths. Let stand until slightly softened, about 10 minutes. Add 2 to 4 tb brandy; beat on low speed 30 seconds. Cover and freeze until thick, 3 to 5 hours.
Just before serving, stir gently and pour into chilled glasses.
Sprinkle with shaved chocolate if desired. 4 servings (about ½ cup each); 150 calories per serving.
Fruit Brandy Cream: Substitute apricot-, peach- or cherry-flavored brandy for the brandy.
Source: Betty Crocker's Cookbook, 6th Edition
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