Yield: 2 quarts
|4 cups||Whipping cream|
|1½ cup||Half and half cream|
|1¼ cup||Granulated sugar|
|½ cup||Armagnac brandy|
In a heavy saucepan, heat whipping cream and the half-and-half until boiling. Vigorously whisk together egg yolks and sugar in a separate bowl. Slowly whisk in half the hot cream. Return the entire mixture to the pan and cook, stirring constantly over med. heat until thick enough to coat a spoon. Strain, cover and cool stirring occasionally.
Blend in Armagnac, transfer to an ice-cream maker and freeze according to the manufacturer's instructions.
From the L'Ordre de Bon Temps menu in Northern Bounty, A Celebration of Canadian cuisine. Posted by Jim Weller.
Submitted By JIM WELLER On 08-30-95