Brandy butter ice 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.