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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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Comments, questions and tips (11)

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Overall rating

A star rating of 2.9 out of 5.6 ratings

andrewbrelliott48474

Agree with the other comments. The quantities and instructions just didn't work for me to thicken up custard. Ended up in the bin.

awfb23

I am surprised that this recipe hasn't been updated. It doesn't work with 2 eggs, the butter also gives the finished ice cream an unpleasant greasiness. I agree with other comments: 4 egg yolks and I used less butter and sugar but a bit more cream: perfect! However, the alcohol and sugar do give a…

Matt Bannister avatar

Matt Bannister

A star rating of 4 out of 5.

Works well! I don't know if the quantities have been updated but I had great results from this except I used 4 egg yolks, beating with the light brown soft sugar results in a pale, creamy mix which then blends well with the milk heated to 80c. The butter and brandy mix adds the right amount of…

wendyjharris

Please remove this recipe from your site. I also tried to make it without reading the reviews (lesson learned!). A complete waste of my time and ingredients. It doesn’t work!

ehererv

I wish I had read your comments earlier! I ran out of time to experiment with the recipe in advance and was making it on Christmas eve. I too am a competent cook, but the recipe is no good. Custard also didn't thicken with just two egg yolks. Brown sugar and 2 egg yolks don't froth up or become pale…

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