• 140g butter
• 100 ml brandy
• 300 ml milk
• 2 large egg yolks
• 175g soft brown sugar
• 150 ml double cream

1. Heat the butter in a pan and simmer until it goes a nutty brown colour. Remove from heat straight away and add the brandy.
2. Whisk the egg yolks and sugar in a bowl until pale.
3. Heat the milk in a saucepan but do not let it boil.
4. Pour over the milk, still whisking, then return it to the saucepan set over a low heat. Stir for about 3 or 4 minutes with a wooden spoon, until it starts to thicken enough to coat the back of the spoon. Remove from the heat and leave to cool.
5. Whisk the cream until it forms soft peaks. Fold in the brandy butter and the custard mixture.
6. Pour into a tub and freeze for several hours, or over night.
7. Take out of the freezer 20 minutes before serving.

This really does taste like brandy butter.

When serving, put the ice cream scoop under the hot tap for a few seconds, so the ice cream doesn’t stick to the scoop.