Ingredients
- 400g fresh 45% cream
- 3 egg's yokes
- 100g sugar
- 2 dcl cognac
- 50g icing sugar (for the cream)
Directions
1 - Mix the egg'yoke with 100g of sugar until the misture becomes withish.
2 - Put the mixture in bol wich is kept in hot water.
3 - Turn the mixture constantly while incorporating slowly the cognac.
4 - Continue until mixing until the mixture becomes thick.
5 - Let the mixture cool.
6 - Whip th cream with the icing sugar
7 - Incorporate the mixture wich should be cool with the whipped cream.
8 - Put the whole thing in the freezer for at least 10-12 hours.
NOTICE: Use only genuine cognac, not any other type of brandy. Cognac retains a pefume that no other brandy can matcth.
Print this recipe
Submitted 6/13/05.
Source: n/a
Submitted By: Marcel Harvey
rvey@netcom.ca
Cognac Ice Cream