Throw a fresh spin on a favourite, festive sauce by serving as a sweet and creamy frozen dessert or accompaniment
Ingredients
- 140g butter
- 100ml brandy
- 300ml milk
- 2 large egg yolks
- 175g light soft brown sugar
- 150ml double cream
Method
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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.
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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.
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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.