Armagnac Ice Cream

• 1/2 cup plus 1 tablespoon Armagnac
• 1 cup heavy cream
• 1 1/2 cups milk
• 8 large egg yolks
• 2/3 cup sugar

1. Have ready a large bowl of ice and cold water.
2. In a 1 1/2-quart heavy saucepan simmer 1/2 cup Armagnac (being careful not to let ignite) until reduced by about half.
3. Stir in cream and milk and bring mixture to a simmer.
4. In a bowl whisk together yolks and sugar.
5. Add hot milk mixture to yolk mixture in a slow stream, whisking.
6. Transfer mixture to cleaned saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until slightly thickened and a thermometer registers 170F (do not let boil).
7. Pour custard through a fine sieve into a metal bowl set in ice water.
8. Stir in remaining tablespoon Armagnac and cool custard completely.
9. Freeze custard in an ice-cream maker.
10. Transfer ice cream to an airtight container and put in freezer to harden.
11. Armagnac ice cream may be made 1 week ahead.

armagnac, heavy cream, milk, egg yolks, sugar

Taken from www.epicurious.com/recipes/food/views/armagnac-ice-cream-15830 (may not work)