• Serves: 6
  • Cooks in: 4 Hours
  • Difficulty: Medium


  • 250g Butter
  • 200ml Brandy
  • 600ml Milk
  • 4 Large egg yolks
  • 350g Light Brown Sugar
  • 300ml Double Cream


Melt your butter in a pan on a high heat till it starts to brown, then leave to cool down

Heat your cream and milk in a pan over a low heat

Cream together the egg yolks and brown sugar

Slowly add the cream mix to the eggs and sugar to make a loose custard

Pour the custard mixture into a clean pan. Heat very slowly till it starts to thicken, stirring continuously

When thickened and coating the back of a spoon, it’s ready

Mix the brandy with the cooled butter

Pour the brandy butter into the custard mixture and whisk

Cool in the fridge and then into an ice cream churner till set




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