Ingredients
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500 g creme fraiche
175 g golden icing sugar (6 ozs golden confectioner's sugar)
4 tablespoons special reserve cognac
Preparation
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Whisk the creme fraiche, icing sugar and Cognac together - it will become thin but keep whisking until it thickens slightly.
Pour it into a 450g (1lb) bread (loaf) tin, or an old plastic ice cream container that has been lined with Clingfilm, then cover and freeze for up to one month. If using an ice cream maker, churn at this stage and then put the mixture into the bread/loaf tin or an old plastic ice cream container.
To serve: Dip an ice cream scoop into a jug of boiling water and then shape and scoop the ice cream into balls. Serve with hot puddings, stewed fruits, rumtopf or just by itself with wafers.
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