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Cognac Ice Cream

Source of Recipe


Internet






List of Ingredients



• 1 cup milk
  
• 2 cups heavy cream
  
• 2/3 cup sugar
  
• 6 large egg yolks
  
• 2 Tbsp cognac
  
• 2 Tbsp chocolate liqueur
  






Instructions



1. Make the ice cream base:
   In a heavy-bottomed saucepan over medium heat, heat the milk, cream and sugar until the sugar dissolves. Do not boil. Gently whisk the yolks in a bowl. Temper them by pouring 1/2 cup of the milk-cream mixture into them, then whisk this into the hot liquid in the pan. Over medium heat, cook the custard, stirring continuously in a figure-eight pattern, until it coats the back of a spoon.
   
   
2. Strain into a heatproof bowl. Stir in the alcohol, then chill in the refrigerator for several hours or overnight.
   
   
3. Follow manufacturer's directions for your ice-cream maker, and churn until thick and smooth, about 20 minutes. Transfer to a container and freeze until firm.
   
   Makes about 1 quart.