1 cup milk
1/2 cup granulated sugar
3 egg yolks
1 teaspoon vanilla extract
2 cups cream, whipped
1/3 cup roughly crumbled brandy snaps
Approximately 1 pound can mandarin oranges, drained and chopped
3 tablespoons brandy (optional)
In a heavy-based saucepan, gently heat milk to just below boiling point. Beat egg yolks with sugar in a bowl until very thick and light. Stir in milk. Return mixture to the rinsed pan and cook over a low heat, stirring constantly, until thickened. Remove from the heat, stir in vanilla extract and cool, stirring occasionally. Fold cream, brandy snaps, mandarin oranges and brandy, if you are using it, into the custard. Pour mixture into a container. Cover and freeze until firm.
About 30 minutes before serving, transfer ice cream to the refrigerator.
Serves 6 to 8.