Brandy butter ice cream
Ingredients
- Step 1 140g butter
- Step 2 100ml brandy
- Step 3 300ml milk
- Step 4 2 large egg yolks
- Step 5 175g light soft brown sugar
- Step 6 150ml double cream
Calories: 195
Carbohydrate: 10 g
Protein: 1 g
Fat: 16 g
Cook time: 30 minutes
Prep time: 20 minutes
Total time: 50 minutes
Servings: 1
TAGS
Dessert
British
Josh Eagleton
10-30 minute
200 kcal or less
30-60 minute
Accompaniment
Brandy cream
Celebration
Christmas dinner
Christmas lunch
Christmas pudding
Christmas sauce
Festive
Good Food
Indulgent
Make Ahead
Quick
The big day
Directions
- 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.