Brandy butter ice cream

Brandy butter ice cream

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

Difficulty and servings

Moderately easy

Makes 1 litre

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 10 mins

plus freezing
Freezable

Method

  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.
  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.
  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.

PER 60g SCOOP

195 kcalories, protein 1g, carbohydrate 10g, fat 16 g, saturated fat 10g, fibre 0g, sugar 10g, salt 0.2 g

Recipe from Good Food magazine, December 2012.

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Latest comments and suggestions

  • Binder photo Lucinda

    10 December 2012

    Lucinda commented on this recipe

    I've just had a disaster trying to make this. The custard barely thickened despite keeping it on the heat for way over the 3-4 mins suggested, and once in the ice cream machine, the butter began to set and form into lumps. I was really looking forward to making this and am feeling really disappointed as I was hoping to serve this over Christmas. Would really appreciate some pointers as to where I've gone wrong here!! (I've not rated the recipe as I fear it may be me at fault and not the recipe)

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  • Binder photo Helen John

    15 December 2012

    Helen John commented on this recipe

    The same happened to both my friend and I ,both pretty competent cooks so I don't think it's you. The custard didn't thicken despite two attempts and the ice cream separated. I'd love to know how the Good Food team got it to work? I haven't rated the recipe as I don't think it is even worth a try.

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  • Binder photo RosieS

    15 December 2012

    RosieS commented on this recipe

    Just wasted a whole morning, time I did not have to waste. My result was the same as in the other reviews, and a broken ice cream maker.

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  • Binder photo Christine

    15 December 2012

    Christine commented on this recipe

    Many thanks to you ladies above for taking the time to warn us - I was just about to give this a go but will now look for an alternative recipe! ( though I know it's no comfort for all your wasted time and money :()

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  • Binder photo sharonho

    17 December 2012

    sharonho rated and commented on this recipe

    1 stars

    Custard did not thicken, tried to trust the recipe but ended up with lumps, cream and liquid that just did not resemble ice cream at all.

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  • Binder photo Adele Food

    19 December 2012

    Adele Food rated and commented on this recipe

    5 stars

    Despite the comments (which I had not read at the time or I would not have tried this), it turned out lovely for me and is sat in its container in the freezer awaiting its meeting with the Christmas pudding. I scraped the ice cream maker bare and licked the paddles clean it was so delicious. I did put an extra yolk in the sugar mix as for me, it would not mix up without the extra moisture of an additional yolk but the custard stuck to the spoon as it was supposed to. I also used Remi Martin as could not find the cheaper stuff in the cupboard (good job it worked!). I have my own hens so egg sizes vary so what I used was probably equivalent to 3 medium yolks.

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  • Binder photo vikiec

    26 December 2012

    vikiec commented on this recipe

    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 (second attempt I used part white sugar which I made pale with yolks first, then added the brown sugar). Way too much brandy to allow the icecream to set properly! duh, why did I follow the recipe blindly? No amount of churning in the icecream machine would make it set. I resorted to just freezing the mix in container in freezer which of course had the effect of making it icy. It ended up being somewhat edible, although too much brandy for my taste. Serious reworking of recipe required though!

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Difficulty and servings

Moderately easy

Makes 1 litre

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 10 mins

plus freezing
Freezable

Ingredients

  • 140g butter
  • 100ml brandy
  • 300ml milk
  • 2 large egg yolks
  • 175g light soft brown sugar
  • 150ml double cream
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PER 60g SCOOP

195 kcalories, protein 1g, carbohydrate 10g, fat 16 g, saturated fat 10g, fibre 0g, sugar 10g, salt 0.2 g

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