Champagne Charlie Ice Cream

Champagne Charlie Ice Cream Recipe:

1. Set the refrigerator to its coldest setting an hour before preparing the ice cream

2. Put the sugar in a pan with 1/4pint water

3. Bring the mixture to a boil and then boil rapidly for about 6minutes to make a syrup

4. Grate the rind of one orange

5. Squeeze the juice from the oranges and the lemons

6. Add the rind and the strained juice to the syrup and leave it to cool

7. Stir in the chilled champagne

8. Pour the mixture into a plastic container and cover with a lid

9. Freeze for about 2hours or until the mixture is frozen around the edges

10. Scoop the mixture into a bowl and whip until smooth

11. In a separate bowl, beat the cream until it is stiff

12. Blend the cream slowly into the champagne syrup until it is smooth and uniform in colour

13. Blend in 2 tablespoons of brandy

14. Spoon the mixture into the container, cover the container and freeze it for about 3hours

15. About 30minutes before serving, place 6 ratafia biscuits in the bottom of each champagne glass

16. Pour a dessert spoon of brandy over the biscuits and leave them to soak

17. Scoop the ice cream into the glasses

18. Hang a thin spiral of lemon peel from the rim of each glass and pour a teaspoon of brandy over each portion

19. Serve immediately

List of ingredients required:

(serves 6 people)

36 ratafia biscuits
6 oz (175g) caster sugar
6 fluid oz brandy
2 oranges
2 lemons
1 pint double cream
1 pint chilled champagne
Lemon peel (garnish)