Armagnac ice cream
2 quarts
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Whipping cream |
| 1½ | cup | Half and half cream |
| 12 | Egg yolks | |
| 1¼ | cup | Granulated sugar |
| ½ | cup | Armagnac brandy |
Directions
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