Christmas cake strudel with brandy cream ice cream that does not require stirring

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• 1. step 1For the ice cream, combine the brandy cream, condensed milk, and yogurt in a medium bowl. Mix with a handheld electric whisk until the mixture forms soft peaks. Strain into a 500ml freezer-safe container and freeze until solid, about 6 hours.
  2. step 2To make the strudel, combine the apples and lemon juice in a medium bowl, stir in the sugar and allspice, then add the melted butter and Christmas cake. Preheat the oven to 190°C (170°C fan) mark 5.
  3. step 3To assemble the strudel, spread out the phyllo sheets and cover with a damp tea towel to prevent drying. Spread a large piece of baking parchment on a clean work surface. Assemble the strudel in this center. Place the phyllo, short side facing you, on a baking sheet and brush with melted butter. Layer the second sheet of phyllo to the right of the first sheet to form a rectangular pie dough approximately 35cm x 45cm. Brush with melted butter. Repeat with the remaining phyllo sheets, placing them on top of the first two sheets to maintain a rectangular shape.
  4. step FourSpoon the filling in a line along the short side of the phyllo rectangle, leaving a 4cm border around it. Fold the ends of the phyllo inward over the filling. Loosely roll the strudel and place a parchment paper underneath. Brush with remaining butter.
  5. step FiveTransfer the strudel to a baking sheet and bake for 35 minutes or until deep golden brown and crispy. Let cool for 15 minutes. Meanwhile, remove the ice cream from the freezer and let it soften at room temperature for 15 minutes. Slice the strudel and serve with ice cream.