Best Vanilla Armagnac Ice Cream Recipes

Armagnac-Poached Prunes with Vanilla Ice Cream image

Yield Serves 6

Number Of Ingredients 8

1 1/2 cups Armagnac or brandy
1 cup sugar
1/2 cup water
1 cinnamon stick, broken in half
1 1-inch piece fresh ginger, thinly sliced
1 vanilla bean, split lengthwise
1 pound pitted prunes, halved (about 3 cups)
Vanilla ice cream

Steps:

Combine Armagnac, sugar, 1/2 cup water, cinnamon and ginger in medium saucepan. Scrape in seeds from vanilla bean; add bean. Stir mixture over medium heat until sugar dissolves. Add prunes and simmer until tender, about 10 minutes. Transfer prune mixture to medium bowl. Cover and refrigerate at least 3 hours. (Can be prepared 4 days ahead. Cover and keep refrigerated.)
Remove cinnamon, ginger and vanilla bean from prune mixture. Divide prune mixture among 6 bowls. Top with scoops of vanilla ice cream.

Vanilla Armagnac Ice Cream image

Provided by Ina Garten

Categories dessert

Time 2h45m

Yield 1 quart

Number Of Ingredients 5

3 cups heavy cream
2/3 cups sugar
1 teaspoon pure vanilla extract
Seeds scraped from 1 vanilla bean
1/4 cup good Armagnac or Cognac

Steps:

Heat the cream, sugar, vanilla, and vanilla seeds in a small saucepan only until the sugar is dissolved. Be sure the sugar is dissolved - you will no longer feel any grittiness from the sugar if you rub some cream between your fingers. Strain into a bowl, cover, and chill very well. Add the Armagnac and freeze the mixture in an ice cream freezer according to the manufacturer's directions. Spoon into a freezer container and allow to chill in the freezer for a few hours before serving.