Armagnac and caramel ice cream

Armagnac and caramel ice cream

By
From
French Lessons
Makes
500 g
Prep
2 mins
Cooking time
10 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
125g sugar
150ml cream
225ml milk
armagnac, to taste

Method

  1. Put the sugar in a heavy-based saucepan and heat gently to dissolve. Increase the heat and cook gently until it forms a dark brown caramel. Whisk in the cream and milk – carefully, as it will spit and bubble. Bring the mixture back to the boil and whisk gently until it is smooth. Remove from the heat and set aside to cool.
  2. Strain the cooled caramel milk through a fine sieve. Use a hand blender to blitz the mixture before adding Armagnac to taste. Tip into an ice-cream machine and churn according to the manufacturer’s instructions. Transfer to a plastic container and freeze for up to 3 days.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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