Condensed Milk Ice-cream

Method

Roast the white chocolate in a pre-heated oven at 170°C for 7 minutes.

In a large mixing bowl, blend together the condensed milk and roasted white chocolate. Add mascarpone and gently combine. Set aside.

In a separate mixing bowl over a pot of simmering water, whisk together the egg yolks and maple syrup until thick and pale. Allow to cool slightly, then whisk into the mascarpone mixture. Finally, fold in the brandy. Transfer to an ice-cream container and freeze.