Vanilla Armagnac Ice Cream
- 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
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.
2001 Barefoot Contessa Parties!
Recipe courtesy of Rachael Ray