Brandy ice-cream makes a refreshing alternative to brandy butter. In our recipe selection it is served with our mince meat wontons but it is also delicious with a traditional Christmas pudding.
Portions: 500ml Ice-Cream
Preparation: 30 minutes
Cooking: 2-3 hours
- 4 egg yolks
- 100g caster sugar
- 250ml milk
- 250ml double cream
- 1 vanilla Pod or 1 tsp vanilla essence
- 3 tbsp brandy
- Ice-Cream: Bring the milk to the boil then remove it from the heat and add the vanilla pod and leave it to infuse for 10 minutes. Beat the egg yolks and sugar together until creamy. Strain the hot milk and whisk it into the bowl with the egg and sugar. Pour the mixture into a clean saucepan and place it over a gentle heat and stir it constantly with a wooden spoon until it thickens. It should coat the back of a wooden spoon. Be careful not to cook it over a high heat or you will end up with scrambled eggs. When it is ready remove it from the heat and leave it to cool. When cold stir in the cream and the brandy and place it in an ice-cream machine and churn according to the instructions, then freeze in a well sealed container. If you haven't got an ice-cream machine you can place the mixture in a sealed container and place it in the freezer for 2 hours, then remove it and blend it in a food processor then return it to the container and repeat this once more.
- To Serve: Remove the ice-cream from the freezer 10 minutes before serving. Serve with mincemeat wontons, Christmas pudding or on its own.