300 ml double cream
150 ml milk
150 g icing sugar
1 tablespoon vanilla essence
5 tablespoons brandy
75 g unsalted butter; softened
Yield: 6 servings
Pour cream and milk into a bowl and beat together until softly stiff, then stir in sugar, vanilla, brandy and butter until smooth. Pour into a freezer container and freeze until solid.
NOTE: If you prefer, substitute brandy for your favourite liqueur. Perfect with Christmas pudding or even on its own.