- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Serving: 4 - 8
Nutrition facts (per portion)
- Calories: 195
- Fat Content: 16g
- Saturated Fat Content: 10g
- Carbohydrate Content: 10g
- Sugar Content: 10g
- Fiber Content: 0g
- Protein Content: 1g
- Sodium Content: 0.2g
Brandy butter ice cream
Ingredients
- butter - 140g butter
- brandy - 100ml brandy
- milk - 300ml milk
- egg-yolk - 2 large egg yolks
- brown-sugar - 175g light soft brown sugar
- double-cream - 150ml double cream
Instructions
- 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.
- 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.
- 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.
Good Food magazine Christmas recipe for 4 – 8 people, takes only 10 mins; recipe has butter, brandy, milk, egg yolk, brown sugar and double cream.
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