News

Brandy Butter Ice-Cream

Brandy Butter Ice-Cream
* 140g butter

* 100ml brandy

* 300ml milk

* 2 large egg yolks
* 175g light soft brown sugar
* 150ml double cream

Heat the butter in a small pan until just starting to take on a nutty brown colour –Stir in the brandy to prevent the butter from continuing to brown, then leave to cool.
Heat the milk & cream in a saucepan.
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, until the custard thickens enough to coat the back of your spoon.
Strain & cool.
Churn in an ice-cream machine until set

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email infoline@cit.edu.au.

Subscribe to Important NotificationsKeep up to date with market closures, special events and changes to access

Subscribe to receive important notifications about the Market straight to your inbox. We'll keep you updated about market closures, special events and any change to access.