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
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