Whisk the cream and sugar together in a bowl suitable for the freezer, until the cream begins to thicken slightly and the sugar has completely dissolved. Whisk in the milk. Add the vanilla and the brandy. Cover, and put the bowl into the freezer.
After an hour, remove the bowl from the freezer, give an energetic whisk with a hand whisk or electric mixer, and return the bowl to the freezer. Whisk again after another couple of hours. When it is nearly solid, give one last whisk, transfer to a suitable freezing container with a lid and let it set until it is solid.
Alternatively, pour the mixture into your ice-cream machine and freeze — following the manufacturer’s instructions.