Armagnac ice cream

Yield: 2 quarts

Measure Ingredient
4 cups Whipping cream
1½ cup Half and half cream
12 Egg yolks
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

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