Vanilla-Armagnac Ice Cream

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  • Yield: Makes 1 quart
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3 cups heavy cream

2/3 cup sugar

1 teaspoon pure vanilla extract

Seeds scraped from 1 vanilla bean

1/4 cup good Armagnac


  1. Warm the cream, sugar, vanilla, and vanilla seeds in a small saucepan over medium heat until the sugar is dissolved. Be sure that all the sugar is dissolved; you will no longer feel any grittiness from the sugar when you rub some cream between your fingers. Strain into a bowl, cover, and chill well.
  2. 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.