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Coffee Cognac Ice Cream

New.Wife's picture
Ingredients
  Sugar 2 Cup (32 tbs)
  Water 1 1⁄2 Cup (24 tbs)
  Heavy cream 1 1⁄2 Cup (24 tbs)
  Milk 1 1⁄2 Cup (24 tbs)
  Egg yolks 6
  Instant coffee 3 Tablespoon
  Cognac 4 Tablespoon
Directions

Dissolve sugar in water over medium heat, then bring to boil and cook 5 minutes; cool.
Combine with next 3 ingredients in top of double boiler and stir over hot water until it forms a custard and coats spoon.
Add coffee and Cognac and mix well.
Cool, then strain into ice cream freezer can.
Put in dasher and cover tightly.
Lower into ice cream freezer packed with alternating layers of cracked ice and rock salt in proportions of 1 cup salt to 6 cups ice (substitute kosher salt if you can't get rock salt).
Turn until mixture is frozen, remove can and wipe carefully to remove any salt.
Remove dasher, press ice cream down and cover can again.
Drain off salt water and put can back in freezer, repacked with ice and salt, until ready to serve (or follow manufacturer's directions for freezing and storing).
Makes 6 servings.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Chilling
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Gourmet
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
6

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