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.
© 1984 All rights reserved. Published by Jon Croft.