Armagnac Ice Cream
Serves: 5
Catharine Rutherford
1 January 1970
Based on User reviews:
54
Spice
47
Sweetness
48
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
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 170°F (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
12
Have ready a large bowl of ice and cold water
13
In a 1 1/2-quart heavy saucepan simmer 1/2 cup Armagnac (being careful not to let ignite) until reduced by about half
14
Stir in cream and milk and bring mixture to a simmer
15
In a bowl whisk together yolks and sugar
16
Add hot milk mixture to yolk mixture in a slow stream, whisking
17
Transfer mixture to cleaned saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until slightly thickened and a thermometer registers 170°F (do not let boil)
18
Pour custard through a fine sieve into a metal bowl set in ice water
19
Stir in remaining tablespoon Armagnac and cool custard completely
20
Freeze custard in an ice-cream maker
21
Transfer ice cream to an airtight container and put in freezer to harden
22
Armagnac ice cream may be made 1 week ahead