Brandied Mincemeat Ice Cream Ring With Custard Sauce - vanilla ice cream

Method

• Chill a 5-cup ring mold.
• Line evenly with plastic wrap.
• Stir together ice cream and mincemeat in large bowl until blended, but not melted.
• Spoon into mold.
• Cover with foil and freeze for at least 24 hours.
• Custard Sauce: Whisk together sugar, salt and yolks in small, heavy saucepan.
• Heat together cream and milk in another saucepan until bubbles appear around edges of liquid.
• Gradually mix hot liquid into yolk mixture, whisking constantly.
• Cook over very low heat, stirring constantly, but gently, until mixture almost reaches a boil; do not boil.
• Steam will appear and mixture will be slightly thicker than heavy cream.
• Strain into a bowl.
• Cool;stir in cognac and vanilla.
• Store in frige until ready to serve.
• Unmold ice cream onto serving plate.
• Remove plastic wrap.
• Serve individual portions of ice cream with sauce spooned on top.
• Sauce can be stored, covered, in the frige for up to five days.