Bavarian Cognac Cream

1. 1

   Drain and dice the peaches. Distribute equal amounts into pretty individual serving dishes (6 to 8).

2. 2

   Place egg yolks into a small mixing bowl; gradually add sugar and beat about 8 minutes or until it turns a light lemon color. Now add the alcohol by hand. Mix well, as the liquor has a tendency to settle at the bottom.

3. 3

   In a separate bowl, whip the cream until stiff. Fold gently into the egg mixture and pour over peaches, distributing evenly. Place in freezer. Custard will not freeze hard; it becomes the consistency of ice cream.

* Per serving · 4 servings · Values may vary.

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