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.