Brandy butter ice 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.