ARMAGNAC ICE CREAM
This recipe originally accompanied [Prune Kumquat Sticky Pudding with Amagnac Toffee Sauce](/recipes/food/views/15828) .
Yield Makes about 1 quart
Number Of Ingredients 5
Steps:
- Have ready a large bowl of ice and cold water. In a 1 1/2-quart heavy saucepan simmer 1/2 cup Armagnac (being careful not to let ignite) until reduced by about half. Stir in cream and milk and bring mixture to a simmer.
- In a bowl whisk together yolks and sugar. Add hot milk mixture to yolk mixture in a slow stream, whisking. 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). Pour custard through a fine sieve into a metal bowl set in ice water. Stir in remaining tablespoon Armagnac and cool custard completely.
- Freeze custard in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden. Armagnac ice cream may be made 1 week ahead.
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