Brandy Butter Ice Cream

A community recipe by NigellaLisa

Not tested or verified by Nigella.com

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Introduction

This is so easy to make and fantastic with warm mince pie's.

Ingredients

Serves: 8

Metric Cups

600 millilitres double cream
2 teaspoons natural vanilla extract
5 tablespoons brandy
25 grams butter (melted and cooled)
397 grams condensed milk (tin)

21 fluid ounces heavy cream
2 teaspoons natural vanilla extract
5 tablespoons brandy
⅞ ounce butter (melted and cooled)
14 ounces sweetened condensed milk (tin)

Method

Brandy Butter Ice Cream is a community recipe submitted by NigellaLisa and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Whip the double cream until it's softly peaking. Fold in the natural vanilla extract, brandy, melted butter and the can of condensed milk. Mix together thoroughly to combine.
Turn the ice cream into a sealable plastic container and freeze for at least 8 hours. Scoop into glass or bowls to serve.

Whip the heavy cream until it's softly peaking. Fold in the natural vanilla extract, brandy, melted butter and the can of sweetened condensed milk. Mix together thoroughly to combine.
Turn the ice cream into a sealable plastic container and freeze for at least 8 hours. Scoop into glass or bowls to serve.