Mince Meat and Brandy Ice Cream

Preparation info

  • Serves


    • Difficulty


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About


  • 4 oz. (125 g.) castor sugar
  • 4 egg yolks
  • ½


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 usin