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Brandy butter ice cream

Brandy butter ice cream

A star rating of 2.8 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus freezing
  • More effort
  • Makes 1 litre

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

  • Freezable
Nutrition: per 60g scoop
HighlightNutrientUnit
kcal195
fat16g
saturates10g
carbs10g
sugars10g
fibre0g
protein1g
low insalt0.2g
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Ingredients

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

Method

  • 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.

Goes well with

Recipe from Good Food magazine, December 2012

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Overall rating

A star rating of 2.8 out of 5.4 ratings
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