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Recipe courtesy of Ina Garten
From: Barefoot Contessa Parties!

Vanilla Armagnac Ice Cream

  • Level: Intermediate
  • Yield: 1 quart
  • Total: 2 hr 45 min
  • Prep: 15 min
  • Inactive: 2 hr 30 min
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Ingredients

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

Directions

  1. 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.

Reprinted from Barefoot Contessa Parties!, Copyright 2001 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.

Show: Barefoot Contessa
Episode: I Scream for Ice Cream

Categories:

French Recipes Ice Cream Sugar Dairy Recipes Dessert Recipes for Parties

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4 Reviews
Add Your Review

bradysally40

Love this boozy ice cream. very easy to make. i didnt have vanilla bean seeds, so i only added vanilla extract. i made this three ways. 1) exactly to the recipe except i used hennessey. amazing. 2) as a lighter version, i substituted heavy cream with 2% milk and used hennessey. also delicious but texture not as great as with heavy cream. it was a little icier and more watery. 3) as an even lighter version, i substituted heavy cream with 2% milk, splenda for sugar and used hennessey. still pretty delicious; the texture isnt as great with milk as with the cream. i didnt notice the splenda versus sugar very much at all.

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