Fonterra Food Services
White Christmas Icecream
60g caster sugar
40ml brandy
140g sultanas
70g glace cherries, chopped
70g dried apricots, diced
70g desiccated coconut
500ml Anchor Cooking Cream
1 litre vanilla icecream
Anchor Culinary Cream
Combine caster sugar with brandy in saucepan and bring to the boil.
Add fruit, coconut and Anchor Cooking Cream to the brandy mixture and mix and heat until well combined. Chill.
Soften the vanilla ice cream and fold through chilled fruit mix.
Freeze in preferred serving bowl until set.
Tip :
Decorate with melted chocolate and berry coulis.

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