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Brandy Butter Christmas Cake Icecream


I know you’re wondering what on earth I’m doing posting a Christmas recipe in August, but since I’m in the Northern Hemisphere, and it’s summer here, now’s the right time for me to test something I’ve been toying with in my mind for ages.

We spent last Christmas in Australia, and Christmas day was really very hot, as Perth is wont to be late December. I bought the Christmas pudding my mum used to buy and made her special brandy sauce and we ate our Christmas pudding – but we ate it because my mum used to make it and she wasn’t there anymore, but it lead me to thinking that it would be great to have the same flavours, but in a more seasonally appropriate fashion.

ice-cream A quick Google showed me that my genius idea of brandy butter ice cream isn’t original (isn’t it sad when that happens 😉 ) but I looked at a few recipes, made some adjustments and came up with this below.



I don’t have an ice cream maker either – just to add to the complication, so you can make this recipe with any and all or absolutely no gadgets. As it happened, I also didn’t have butter, so had to first make that from some extra cream!

Brandy Butter Christmas Cake Icecream
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Christmas
Serves: 700g
  • 130g butter
  • 100ml/95g brandy
  • 300ml/300g milk
  • 2 egg yolks
  • 175g light soft brown sugar
  • 150ml /150g double cream
  • Christmas Pudding (as much as you have)
  1. Melt the butter on a stove till it's just browning, then remove it so it doesn't burn.
  2. Add the brandy and set aside to cool.
  3. Warm the milk in a pan, while you whisk the yolk and sugar till it is lighter in colour. Don't let the milk boil.
On the stove
  1. Pour the hot milk over the sugar mixture, whisking continuously, then return to the saucepan set over a low heat. Cook for 3-4 mins, stirring the whole time until the custard thickens enough to coat the back of the spoon.
In the Thermomix
  1. If you've whisked the sugar mixture in the Thermomix, add the hot milk to the sugar mixture and cook on 60C/3:30mins/speed1. This should make a custard, thick enough to coat the spoon.
Once all the sauces are cooled:
  1. Whisk the double cream to stiff peaks. Mix the brandy butter with the custard then mix in to the cream. Make sure it's all combined well, then put it in the freezer.
Making the ice cream
  1. If you have an ice cream maker, follow the instructions to make ice cream. If you don't, add it to your Thermomserver or any other dish and remove from the freezer every half hour to stir and break down all the crystals.
  2. After 5 times - about 2.5 hours - crumble the Christmas pudding into the ice cream mix together, and leave to set till you're ready to serve. (If you're using an ice cream maker, follow their instructions on adding bits.)
  3. Remove 10 - 15 minutes before serving, depending on your outside temperature, and enjoy.

A Very Thermie Christmas This recipe features in A Very Thermie Christmas, where you can find it and 50 other recipes perfect for a Thermomix assisted Christmas. Read more about it here.

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Permanent link to this article: https://www.keeperofthekitchen.com/2015/08/03/brandy-butter-christmas-cake-icecream/

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  1. A Butter Shaking, Bread Making, Photo Taking Day At River Cottage - Keeper of the Kitchen

    […] to do the old fashioned: get it out and stir it every so often when I make icecream – like my brandy butter ice cream – but now I’m determined to buy a machine because the difference is irrefutable – […]

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