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Brandy butter ice cream
- Preparation and cooking time
- Prep:
- Cook:
- Plus freezing
- More effort
- Makes 1 litre
Skip to ingredients
- 140g butter
- 100ml brandy
- 300ml milk
- 2 large egg yolks
- 175g light soft brown sugar
- 150ml double cream
Nutrition: per 60g scoop
- kcal195
- fat16g
- saturates10g
- carbs10g
- sugars10g
- fibre0g
- protein1g
- salt0.2glow
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.