Title: Armagnac Ice Cream
Categories: Dessert Icecream Canadian Blank
Yield: 2 Quarts

4	c	Whipping cream
1 1/2	c	Half and half cream
12		Egg yolks
1 1/4	c	Granulated sugar
1/2	c	Armagnac brandy

In a heavy saucepan, heat whipping cream and the half-and-half until boiling. Vigorously whisk together egg yolks and sugar in a seperate bowl. Slowly whisk in half the hot cream. Return the entire mixture to the pan and cook, stirring constantly over med. heat until thick enough to coat a spoon. Strain, cover and cool stirring occasionally. Blend in Armagnac, transfer to an ice-cream maker and freeze according to the manufacturer's instructions.

From the L'Ordre de Bon Temps menu in Northern Bounty, A Celebration of Canadian cuisine. Posted by Jim Weller.

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