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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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