Vanilla Armagnac Ice Cream

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Rated 4 stars out of 5
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  • Read 3 Reviews
Total Time:
2 hr 45 min
Prep
15 min
Inactive
2 hr 30 min
Yield:
1 quart
Level:
Intermediate
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Ingredients

Directions

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.

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Newest Ratings and Reviews

Read all 3 reviews

  • on July 24, 2010

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    It's easy and I use Nielsen-Massey Madagascar Bourbon vanilla bean paste instead of regular vanilla. The vanilla taste is even better.

    Another variation I tried was to break up some Mother's Animal Cookies and put them in the ice cream machine at the very end - made it for my grandkids (sans the armagnac of course.

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  • on April 30, 2007

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    Overall the ice cream was good but I thought it was too sweet. If I make this again, I would cut back on the sugar.

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  • on July 29, 2004

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    it was easy and great.

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