Cognac, caramel, ice cream! This is an ice cream to die for, believe me. It is super creamy with a huge taste of warm, good cognac and the caramel just pops the flavours into another world!
Serving: Approx 1 l
Estimated time to prepare: 90 minutes (more if you are freezing it in your freezer)
4,5 dl heavy/double cream
4 egg yolks
125 granulated sugar
8 cl Cognac (Use a good one)
100g granulated sugar for caramel
Gently bring cream and sugar to a boil. Let the mixture cool down a bit.
Whip egg yolks until they are got a bit of air in them.
Mix the cream/sugar mixture with the egg yolks.
Heat the mixture until it thickens, but don’t exceed 82 degrees C.
Allow to cool down while you prepare the caramel.
Slowly heat the sugar in a skillet, do not stir, do not do anything except keeping an eye on the sugar. When you see the sugar melting in the middle, you can shake the skillet, but do not stir yet. When you have 30-40% of the sugar melted, it is ok to stir. Add a tablespoon of butter to lighten the caramel a bit. Pour it on something that can stand the heat, and let it cool.
Crush the cold caramel into powder/bits and sprinkle in the ice mixture. Use an ice machine or put it in the freezer, while stirring every 20 minutes the first two hours.