-
Beat the eggs and sugar together until
smooth.
-
Bring the single cream and coffee just
to the boil in a small pan, then stir into the egg mixture.
-
Transfer to the top of a double
boiler, or to a heatproof bowl over a pan of gently simmering water.
-
Cook gently, stir continuously, until
the custard is thick enough to coat the back of a spoon.
-
Strain into a bowl and leave to cool,
stir occasionally to prevent a skin forming.
-
Whip the double cream until it will
stand in soft peaks, then fold it into the cold custard with the
brandy.
-
Pour into a rigid container, cover,
freeze for 2-3 hours until half-frozen.
-
Remove from the freezer and stir well,
then return to the container and freeze until solid.
-
Transfer the ice cream to the
refrigerator about 20 minutes before serving to allow it to soften.
-
Scoop into chilled glasses or dishes
and serve immediately.
