Brandy butter ice cream with white chocolate chunks.
This is a delicious use for any leftover brandy butter (or swipe it from the reduced fridge!) and a perfect accompaniment to a warm mince pie crumble 🙂 I have given a method for those with and without an ice cream maker. I have an accidental one, but not for much longer!
Ingredients, serves 6:
300ml double cream
100g white chocolate
50g brandy butter
First pop the brandy butter into a heatproof dish in the microwave for 30 seconds to melt. Remove and allow it to cool.
Chop the white chocolate into small pieces, either with a sharp knife, or pop it in a freezer bag, tie it up, and bash it with a rolling pin or mallet.
Then pour the cream into a large mixing bowl, and add the milk, sugar and chocolate. Stir through.
Add a little of the brandy butter and stir in quickly to stop the cream from splitting. Add it little by little until combined.
Pour the mixture into the ice cream maker and churn for 30 minutes clockwise, then 30 minutes anti clockwise. Repeat if necessary – it should be thick enough to not fall off a spoon but still soft enough to spoon into a tub.
Line a loaf tin or other container with two layers of clingfilm, folding it over the edges. Pour the ice cream in, smooth the top with a spoon, and freeze for at least 4 hours.
IF YOU DON’T HAVE AN ICE CREAM MAKER (and I only do because Currys sent me one to test – a bit of a one-off for me but that’s maybe one Christmas present off the list!!) – then simply whisk the ingredients into soft peaks and freeze for an hour. Remove from the freezer, stir well, and replace to freeze.
Jack Monroe. Twitter: @MsJackMonroe.
Featured on The One Show, BBC One, Friday 19th December 2013.