Armagnac Ice Cream – a delicious recipe with Armagnac, heavy cream, milk, egg yolks, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Have ready a large bowl of ice and cold water.
2
In a 1 1/2-quart heavy saucepan simmer 1/2 cup Armagnac (being careful not to let ignite) until reduced by about half.
3
Stir in cream and milk and bring mixture to a simmer.
4
In a bowl whisk together yolks and sugar.
5
Add hot milk mixture to yolk mixture in a slow stream, whisking.
6
Transfer mixture to cleaned saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until slightly thickened and a thermometer registers 170F (do not let boil).
7
Pour custard through a fine sieve into a metal bowl set in ice water.
8
Stir in remaining tablespoon Armagnac and cool custard completely.
9
Freeze custard in an ice-cream maker.
10
Transfer ice cream to an airtight container and put in freezer to harden.
11
Armagnac ice cream may be made 1 week ahead.
676
kcal
Calories
44
g
Fat
42
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1/2 cup plus 1 tablespoon Armagnac, 1 cup heavy cream, 1 1/2 cups milk, 8 large egg yolks, and more.
Yes, Armagnac Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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