Armagnac Ice Cream

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

In a large saucepan over medium heat, heat the half and half. When it comes to a boil, remove pan from heat.

Place sugar and egg yolks in a mixing bowl. Beat with an electric mixer until smooth and pale yellow, about 3 minutes. Whisking constantly, slowly pour the sugar and egg yolk mixture into the saucepan containing the half and half; return pan to stove over very low heat. 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.

Set pan in the ice bath to stop the cooking process; stir a few times. Add the Armagnac. Cool to room temperature. Transfer batter to an ice cream maker and freeze according to manufacturer’s instructions.