- 140g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100ml brandy
Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…
- 300ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 2 large egg yolks
- 175g light soft brown sugar
- 150ml double cream
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.