Brandy sauce and plum icecream

This very rich, tasty and alcoholic icecream is the product of me totally stuffing up my usually brilliant recipe for brandy sauce. Instead of using a heavy saucepan and cooking the sauce very slowly, I was impatient and had the heat up too high.....so the eggs curdled and it all seemed bad. Christmas was now surely ruined, wasn't it?!
However, I am loath to throw good food away, even if it is curdled. Surely something about it could be redeemed? It *did* have 1/2 a cup EACH of brandy and expensive old Port, so that made me even more determined to do something with it. I had the idea of mixing the sauce through some leftover vanilla icecream and folding some chopped, tinned plums through it all, then freezing it; a bit like the frozen Christmas puddings so popular for Australians. This worked extremely well and the icecream tastes rich and alcholic, albeit a little grainy from the afore-mentioned curdling incident. But I can thoroughly recommend this idea to any of you looking for an icecream alternative to Christmas pudding - folding mixed, dried fruits and peel through it would also make it a great Christmas dessert.
The recipe for the fabulous brandy sauce will come in a following post...a following post detailing my more successful attempt at creating it!