For the Brandy Cream: Beat egg yolks with an electric mixer on high speed until light and fluffy, about 10 minutes.
Combine corn syrup and sugar in a 1-quart saucepan. Stirring frequently, bring to full boil over medium heat. Without stirring, boil 2 minutes or until candy thermometer reaches 240°F. Beating constanty with a spoon or wire whisk, gradually pour hot syrup in a thin, steady stream into egg yolk mixture. Continue beating until thick and completely cool, about 20 minutes. Gently fold in brandy.
Beat cream wtih electric mixer until stiff. Gradually fold the egg mixture into whipped cream.
Cover; freeze 4 to 5 hours or overnight. Scoop into Brandy Lace Cups just before serving. If desired, garnish each cup with fresh berries.
Brandy Lace Cups: Preheat oven to 350°F. Combine corn syrup, butter and sugar in a small saucepan. Stirring constantly, bring to a full boil over medium heat.
Remove from heat. Stir in flour, nuts and brandy.
Drop 8 rounded tablespoonsfuls of batter about 7 inches apart onto 2 greased baking sheets (4 per sheet). Bake 6 to 8 minutes or until golden. Cool on baking sheet 1 minute or until cookies can be lifted from sheet, but are still pliable. Remove cookies with spatula; drape shiny-side down over bottom of drinking glass or 6-ounce custard cups, pressing gently to form cups. If cookies harden before shaping, reheat briefly on baking sheet. Cool cups completely.
Store in airtight container. If desired, drizzle cups with melted chocolate just before filling.
RECIPE TIP: For an alcohol free version, orange juice may be substituted for the brandy.