Cognac Ice cream

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.

Cook Time 20

Freezer time 4

Total Time 4 20

Course Dessert

Cuisine European Cuisine

Servings persons

Calories 462 kcal

Ingredients

Ingredients you need per step are listed below the step in Italic

Instructions

Soak the gelatin sheet in cold water.
⅓ teaspoon gelatin powder
Heat your ½ cup (90 grams) of sugar with 2 tablespoons of water in a saucepan and heat until it reaches a temperature of 250 °F (ca. 121 °C).
¾ cup sugar
Meanwhile, mix the egg whites (in a clean bowl with clean mixing hooks) until they form stiff peaks.
2 egg whites
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 the remaining sugar and 4 tablespoons of water in a small saucepan and heat until it reaches 250 °F (ca. 121 °C).
Meanwhile, beat the egg yolks until they are pale yellow and creamy.
5 egg yolks
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 then turn the heat off.
4 tablespoons Cognac
Dissolve the gelatin in the cognac.
Let it cool to room temperature.
With a mixer, you beat the cream until it is stiff.
2¼ cups heavy cream

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

1. Egg whites: Because this recipe requires 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 or egg yolk or cream in your meringue.

2. Raw eggs: If you would rather not use raw eggs in your base as children, the sick and 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.

3. Delicious with: Add shavings of dark chocolate and strawberries. A delicious combination with the cognac.

4. No Ice Maker required: 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.

5. Storage: You can store homemade cognac ice cream for up to 1 month. If you see ice crystals on the ice cream, you should throw the ice cream away and not eat it again.

Nutrition

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