Sometimes you want something else for dessert. Something refined, tasty and full of flavor. This cognac ice cream is really a surprise, if you've made it once, you definitely will make it more often.
The base of this ice is an custard combined with an Italian meringue, which ensures that the ice is very airy. The gelatin binds the ice and the cognac gives it a touch of elegance.
💭 Top tips
- Because this recipe is in need for fluffy egg whites, use a bowl and mix hooks that you clean thoroughly before use with hot water and detergent. In addition, start with this step, so you do not accidentally mix some drops of fat of egg yolk or cream in your merengue.
- If you don't want to use raw eggs in your base as children, the sick and / or elderly people can get sick of it use the following ingredients as your ice cream base. Take 750 ml cream, 150 grams of sugar and 250 grams mascarpone, instead of the custard and Italian merengue. Mix everything well and pour into the freezer box and freeze in the fridge.
- A great side for this ice cream is shavings of dark chocolate and strawberries. A delicious combination with the cognac.
- Because meringue with a custard base is used in this recipe the ice is so airy you can just put it in the freezer and you won't need an ice cream machine.
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Cognac Ice cream
- 150 grams sugar
- 5 egg yolks size L
- 2 egg whites size L
- 1½ gram gelatin
- 500 ml cream
- 4 tablespoons cognac
- Soak the gelatin sheet in cold water.
- Heat your 90 grams of sugar with 2 tablespoons water in a saucepan and heat until it reaches a temperature of 120 degrees Celsius.
- Meanwhile, mix the egg whites (in a clean bowl with clean mixing hooks) until they form stiff peaks.
- When the temperature is reached pour the sugar syrup carefully with the egg whites and continue to mix until room temperature is reached.
- Then put 70 grams of sugar and 4 tablespoons water in a small saucepan and heat until it reaches 120 degrees Celsius.
- Meanwhile, beat the egg yolks until they are pale yellow and creamy.
- When the sugar has reached the temperature, pour the sugar syrup to the egg yolks carefully while continuing to mix. Mix further until the mixture reaches room temperature.
- Heat cognac in a saucepan until it is hot and put the heat out.
- Dissolve the gelatine in the cognac.
- Let it cool to room temperature.
- With a mixer you beat the cream until it is stiff.
Prepare the ice cream
- With a spatula, add the cream to the custard and mix this gently and carefully.
- Then mix the meringue gently through.
- Finally, stir in the brandy mixture.
- Pour the cream mixture into a freezer box and put it in the fridge for at least 4 hours.