Brandy butter ice cream

Brandy butter ice cream

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(3 ratings)

Prep: 20 mins Cook: 10 mins 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

Nutrition and extra info

  • Freezable

Nutrition: per 60g scoop

  • kcal195
  • fat16g
  • saturates10g
  • carbs10g
  • sugars10g
  • fibre0g
  • protein1g
  • salt0.2g
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  • 140g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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…

  • 2 large egg yolks
  • 175g light soft brown sugar
  • 150ml double cream


  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.

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Comments, questions and tips

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Matt Bannister's picture
Matt Bannister
23rd Dec, 2019
Works well! I don't know if the quantities have been updated but I had great results from this except I used 4 egg yolks, beating with the light brown soft sugar results in a pale, creamy mix which then blends well with the milk heated to 80c. The butter and brandy mix adds the right amount of brandy flavour. Based on whipping the cream I think this makes more than 1l by volume. Was v soft at end of churning but after 2hrs in freezer was a great soft scoop consistency with the flavour of brandy butter! Perhaps amount of sugar could be reduced for a firmer set (or brandy but this is the key flavour)
16th Dec, 2017
Please remove this recipe from your site. I also tried to make it without reading the reviews (lesson learned!). A complete waste of my time and ingredients. It doesn’t work!
26th Dec, 2012
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!
19th Dec, 2012
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.
17th Dec, 2012
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.
15th Dec, 2012
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 :()
cookey1's picture
15th Dec, 2012
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.
15th Dec, 2012
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.
10th Dec, 2012
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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