Name: Cognac Ice cream
Cook time: 20 min
Total time: 260 min
Ingredients: 150 grams sugar; 5 egg yolks (size L); 2 egg whites (size L); 1½ gram gelatin; 500 ml cream; 4 tablespoons cognac

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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 a 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 of 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 meringue.
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 3 cups (750 ml) cream, ¾ cups (150 grams) of sugar, and 1 cup (250 grams) of mascarpone, instead of the custard and Italian meringue. Mix everything well and pour into the freezer box and freeze in the fridge.
A great side of 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.

🥘 Other delicious recipes

a white bowl with three scoops of Cognac ice cream and a spoon

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Cognac Ice cream

Author: Andréa

Cook Time 20 mins

Freezer time 4 hrs

Total Time 4 hrs 20 mins

French

5 of 2 votes

Voor 6 persons

Pas met de knoppen het aantal personen aan.

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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.

Ingredients

Metric - US Customary

Instructions

Soak the gelatin sheet in cold water.
Heat your 90 grams of sugar with 2 tablespoons of water in a saucepan and heat until it reaches a temperature of 250 degrees Fahrenheit (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 of water in a small saucepan and heat until it reaches 250 degrees Fahrenheit (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 into 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.

Notes

Because this recipe is in need of 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 meringue.
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 3 cups (750 ml) cream, ¾ cups (150 grams) of sugar, and 1 cup (250 grams) of mascarpone, instead of the custard and Italian meringue. Mix everything well and pour into the freezer box and freeze in the fridge.
A great side of 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.

Nutrition