Name: Brandy butter ice cream
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Makes 1 litre
Cuisine: British
Ingredients: 140g butter; 100ml brandy; 300ml milk; 2 large egg yolks; 175g light soft brown sugar; 150ml double cream

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Brandy butter ice cream

Brandy butter ice cream

Good Food team

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Makes 1 litre

More effort

Prep: 20 mins

Cook: 10 mins

Plus freezing

A star rating of 2.9 out of 5.6 ratingsRate

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Throw a fresh spin on a favourite, festive sauce by serving as a sweet and creamy frozen dessert or accompaniment

Freezable

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Ingredients

Nutrition

Units:

MetricUS

140g butter
100ml brandy
300ml milk
2 large egg yolks
175g light soft brown sugar
150ml double cream

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Nutrition: per 60g scoop

kcal195
fat16g
saturates10g
carbs10g
sugars10g
fibre0g
protein1g
salt0.2g

low

Method

step 1

Heat the butter in a small pan until just starting to take on a nutty brown colour – remove from the heat straight away as it will continue to colour. Stir in the brandy, then leave to cool.
step 2

Heat the milk in a saucepan but don’t let it boil. Whisk the egg yolks and sugar in a bowl until pale. Pour over the hot milk, whisking continuously, then return to the saucepan set over a low heat. Cook for 3-4 mins, stirring the whole time with a wooden spoon, until the custard thickens enough to coat the back of your spoon. Leave to cool.
step 3

Whisk the cream until it forms soft, billowy peaks. Fold in the brandy butter and the custard mixture. Churn in an ice-cream machine until set, then keep in the freezer for up to 2 months.

Recipe from Good Food magazine, December 2012

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A star rating of 2.9 out of 5.6 ratings

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