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 200ml milk 100g white chocolate 50g sugar 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 […]

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