Armagnac Ice Cream

This Armagnac ice cream can also be made with Cognac or any nice brandy.

A blue glass bowl fill with creamy, white Armagnac ice cream, a snifter of Armagnac behind

Ice cream is so versatile. This flavor is very adult, and though we tend to link frozen desserts with summer, Armagnac ice cream is perfect all year round. It’s magnificent with desserts made with fall fruits like plums, prunes, pears, and figs but also adds a nice finish to summer meals.

The Armagnac is added after the crème anglaise has been cooked, which gives the final ice cream a punch of raw alcohol and the warm, woodsy note of Armagnac. Feel free to use either Cognac or brandy if that’s what you have on hand.–Rocco DiSpirito

Armagnac Ice Cream

  • Quick Glance
  • Quick Glance
  • 30 M
  • 1 H, 15 M
  • Makes 1 quart
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Special Equipment: Ice cream maker

Ingredients


Directions

Fill a large bowl or sink halfway with ice water. (The ice bath will need to fit the saucepan that you use to cook the ice cream base.)

In a large saucepan over medium heat, heat the half-and-half until small bubbles form around the edge of the pan, about 10 minutes. Remove from the heat.

Place the sugar and egg yolks in a large bowl and beat with an electric mixer until smooth and pale yellow, about 3 minutes. 

Whisking constantly, slowly pour 1/2 to 1 cup of the warm half-and-half into the sugar and egg yolk mixture. Once it’s combined, scrape everything in the bowl into the saucepan containing the half-and-half, return the pan to the stove over very low heat, and stir continuously with a wooden spoon until the foam disappears and the mixture is thick enough that the moving spoon leaves a “track” that fills in slowly.

Tester tip: For a ridiculously smoooooooth custard and resulting ice cream, you can strain the mixture after taking it off the heat and before cooling it.

Place the pan in the ice bath to stop the cooking process, stirring occasionally. Add the Armagnac and let cool to room temperature.

Transfer the mixture to an ice cream maker and process according to manufacturer’s instructions. You may need to process the mixture in a couple batches to avoid overflowing.

If you prefer a soft consistency, scoop it immediately. If you prefer a firmer consistency, cover and freeze for at least a couple hours prior to serving.

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Recipe Testers' Reviews

Armagnac ice cream makes a delicious ending to the day! I used Cognac, a French brandy, as that is what we had available. The alcohol flavor was milder than I anticipated, being an end note rather than an "in your face first thing you taste" flavor.

Beating the eggs and sugar together adds volume, resulting in a premium ice cream consistency. This recipe is a versatile base with which to use any of your favorite spirits or liquors flavors. I am excited about the possibilities of using fruit mix-ins to add another layer of deliciousness. Next time I want to try kirsch (cherry brandy) with fresh chopped Bing cherries! This time I served it with LC's recipe for "Classic Apple Pie."

I enjoy making ice cream and I've found some additional simple steps to make this ice cream preparation even better. For a super smooth ice cream, strain the cooked custard base by pouring it through a fine mesh strainer into the chilling bowl. Pay attention your ice cream freezers volume capacity - I froze mine in two batches to avoid it overflowing. If you want to scoop the ice cream, put it in a freezer container and freeze for a couple of hours before serving, otherwise you have "soft serve" ice cream.

Remember it's the cook's privilege to lick off all the ice cream from the dasher! I suggest renaming recipe to "Boozy Ice Cream" or the like.

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