Mince Meat and Brandy Ice Cream

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Cromlix House,

Chef Mark Napper


  • 4 oz. (125 g.) castor sugar
  • 4 egg yolks
  • ½ pint (275 ml.) milk
  • ½ pint (275 ml.) double cream
  • 1 lb. (450 g.) jar mince meat
  • 5 fl.oz. (150 ml.) brandy


Beat the egg yolks and sugar together. Bring the milk to just boiling point and pour over the mixture, beating continuously. Return custard mixture to the saucepan and stirring constantly with a wooden spoon, heat gently until the mixture thickens and coats the back of a spoon. Cool completely.

When cool, stir in the cream and brandy. Place into ice cream machine or deep freeze. If using a deep freeze, bring out from time to time and stir.

When just at freezing point, add mince meat and complete freezing.