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Armagnac Ice Cream




Source of Recipe


Kevin


List of Ingredients




Armagnac Ice Cream


1 quart half & half
1 cup plus 2 tablespoons sugar
9 egg yolks
3 tablespoons Armagnac


Recipe




Fill a large bowl or sink with ice. (The ice bath will need to accommodate the saucepan that you will use to cook the ice cream base.)

In a large saucepan over medium heat, heat the half & half. When it comes to a boil, remove pan from heat.

Place sugar and egg yolks in a mixing bowl.

Beat with an electric mixer until smooth and pale yellow, about 3 minutes.

Whisking constantly, slowly pour the sugar and egg yolk mixture into the saucepan containing the half & half; return pan to stove over very low heat.

Stir continuously with a wooden spoon until the foam disappears and the mixture is thick enough that the moving spoon leaves a "track" that fills in slowly.

Set pan in the ice bath to stop the cooking process; stir a few times.

Add the Armagnac.

Cool to room temperature.

Transfer batter to an ice cream machine and freeze according to manufacturer's instructions.