Brandy parfait

Brandy parfait

Ruby Violet's Ice Cream Dream
Danielle Wood

We use this in a ball in the centre of our Christmas bombes. Remember that it will never freeze really hard due to the alcohol content.


Quantity Ingredient
125g caster sugar
120ml egg yolks
300ml double cream
90ml brandy


  1. Put the sugar in a saucepan with 130 ml water and bring to the boil. Stir until the sugar dissolves and you have a sugar syrup. Set on one side to cool. The temperature should be around 30°C when you whisk the syrup into the eggs.
  2. Place the egg yolks in a bain-marie and whisk until light and creamy. Do not overwhisk, you don’t really want any froth.
  3. Place the bain-marie over a medium heat. Whisk the cooled syrup slowly into the egg yolks, so they don’t scramble, until the temperature reaches 85°C and the mixture has thickened.
  4. Bear in mind that this is a slow process and can take up to 20 minutes. The volume of the mixture should have increase by about 50 per cent.
  5. Remove from the heat and put in a large mixing bowl. Then with an electric whisk on medium speed, whisk for around 10 minutes. Once the volume has increased by a further 50 per cent and the mixture is thick enough to hold a ribbon trail, place it in the fridge.
  6. Pour the cream into a medium-sized bowl and whip until it forms soft peaks. Leave to chill for 2 hours.
  7. Remove egg and syrup mixture from the fridge, carefully fold in the whipped cream alternating with the tablespoons of brandy, trickled down the inside of the bowl. Pour the mixture into the ice-cream maker and churn.
  8. Spoon the churned parfait into a container. Place it in the freezer until ready to serve.
ice cream
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