Brandy Butter Ice cream – no churn – made with sweetened condensed milk
This is so easy and doesn’t require an ice cream churn. Brilliant served with a hot Christmas pudding and can be made well in advance. I put a scoop of this on top of my Ice Cream Christmas Cakes and then drizzled the pink chocolate over the top. There is Christmas desert made well in advance and not needing any preparation on the day short of placing the individual ice cream cakes on to plates. Couldn’t be easier!!
- 600ml cream
- 2tsp vanilla essence
- 5tbsp Brandy
- 25g white chocolate (melted and cooled)
- 395g can of sweetened condensed milk
1. Whip the cream a little and gradually add the other ingredients as the cream thickens. Turn up the speed as the mixture thickens (keeping it just below the splattering all over the place speed), mixing until it’s softly peaking.
(Or just mix it all together, chill it thoroughly and churn in ice cream machine – the day I made this my churn was busy doing other things.)
2. Turn the ice cream into a sealable plastic container and freeze for at least 8 hours. I use 2 litre yoghurt tubs. Leave it to soften a little before serving scooped onto whatever it should taste good with.