This cognac ice cream may look like vanilla ice cream, but it packs a tasty punch from cognac.
This cognac ice cream is an excellent dessert for a grownups' summer gathering. It's also fabulous during the holidays for topping pecan, pumpkin, or sweet potato pie.
You can serve it as is, or top it with your favorite caramel or chocolate sauce. I had some homemade burnt caramel sauce leftover from making chocolate-espresso mini cakes and it was perfect with this ice cream.
My coffee caramel sauce would be amazing on this ice cream too.
This ice cream may take a little time because you have to chill the cooked mixture before churning and you also have to let the ice cream sit in the freezer to firm up for at least four hours, but it's totally worth the wait.
Ingredients in Cognac Ice Cream:
Whole milk.
Cornstarch - it helps with thickening the ice cream mixture.
Corn Syrup - it helps prevents ice crystals from forming. You could also use tapioca syrup.
Cream cheese - be sure to use full fat cream cheese.
Salt and sugar.
Cognac - You could also substitute rum or bourbon if that's what you have on hand. Note: the booze is not cooked off so there is alcohol in the ice cream. If you do buy a bottle of cognac, it's also great for making sidecars, one of my favorite cocktails.
How to Make Cognac Ice Cream:
First, mix the cornstarch with a couple of tablespoons of the milk and set it aside. In another medium-large bowl, whisk the cream cheese and salt to smooth it out and set it aside. In the meantime, set up a large bowl of ice water.
Next, boil the rest of the milk, cream, sugar, and corn syrup in a saucepan for four minutes and then add the corn starch mixture and cook until slightly thickened. Remove the pan from the heat and pour the milk mixture into the cream cheese and salt mixture and whisk until smooth and then stir in the cognac.
Pour the mixture into a ziploc bag and put the bag in the ice water. You can let it chill in the ice water, adding more ice as necessary for at least 30 minutes before freezing. I put the bag in the fridge overnight and churned the ice cream the next morning.
Finally, freeze the ice cream in your ice cream maker and churn until thick and creamy. Scoop the mixture into a container and place it in the freezer for at least four hours.
Equipment You Will Need:
Ice Cream Maker: The Cuisinart Ice Cream Maker with the cannister is very reasonably priced and easy to use. You just have to remember to freeze the cannister 24 hours in advance. If you have room, you can keep it in your freezer.
Four-quart sauce pan for cooking the milk and cream.
Three bowls - one for mixing the cooked milk and cream into the cream cheese, one for the ice bath, and one small one for mixing the cornstarch slurry.
Ziploc freezer bag.
Container for freezing and storing the ice cream. I have yet to buy a dedicated container so I usually use a loaf pan, which makes scooping super easy.
This ice cream is easy to scoop straight from the freezer. On the flip side, it melts pretty quickly, especially in the summer. It actually would make a fabulous grownup milkshake. Just add a little more cognac!
You could also add a scoop to your after dinner coffee.
More Ice Cream Recipes You May Want to Try:
Brown Bread (pretty amazing)
And many more!
We're having an Ice Cream Social, hosted by Jolene of Jolene's Recipe Journal! I'm looking forward to trying everyone's amazing ice creams!
Ice Cream Social:
Cognac Ice Cream
Ingredients
- 2 cups whole milk
- 1 tablespoon plus 1 teaspoon cornstarch
- 1 1/2 ounces (3 tablespoons) full-fat cream cheese, room temperature
- 1/4 teaspoon salt
- 1 1/4 cups heavy cream
- 1/2 cup sugar
- 2 tablespoon light corn syrup
- 1/4 cup cognac
Instructions
- Mix the cornstarch with two tablespoons of the milk in a small bowl and set it aside.
- In a medium-large bowl, whisk the cream cheese and salt to smooth it out and set it aside. In the meantime, set up a large bowl of ice water.
- Boil the rest of the milk, cream, sugar, and corn syrup in a 4-quart saucepan for four minutes and then add the corn starch mixture and boil over medium high heat until slightly thickened, about one to two minutes. Remove the pan from the heat and pour the milk mixture into the cream cheese and salt mixture and whisk until smooth. Stir in the cognac.
- Pour the mixture into a ziploc bag and put the bag in the ice water bowl. Let it chill in the ice water, adding more ice as necessary for at least 30 minutes before freezing. Make sure the mixture is totally cold.
- Cut a hole in a corner of the bag and pour the mixture into a running ice cream maker and churn until thick and creamy according to your ice cream maker's instructions (usually 20 to 30 minutes).
- Scoop the mixture into a container, line and place it in the freezer for at least four hours before serving.
Nutrition Facts
Calories
267Fat (grams)
17 gSat. Fat (grams)
11 gCarbs (grams)
22 gFiber (grams)
0 gNet carbs
22 gSugar (grams)
21 gProtein (grams)
3 gCholesterol (grams)
55 mgRecipe adapted from Jeni's Splendid Ice Creams at Home, published in 2011. There are over 100 amazing ice cream, frozen yogurt, and sorbet recipes with lots of unexpected ingredients. The recipes are super original and pure heaven.
Oh yeah, now this is the type of ice cream I want to cuddle up with on a hot summer's day. It sounds heavenly, unique, and like a flavor I definitely need to try right away!
ReplyDeleteOh. My. Gawd. I have half a mind to get in the car, drive down there and demand my own bowl of this. I also love the idea of it on a Thanksgiving pie. Mmmmm...the wheels are turning.
ReplyDeleteOooh, I can have my cocktail and eat it too! I'm in!
ReplyDeleteThis sounds amazing, especially on those holiday pies. I already put bourbon in my pecan pie--imagine the pairing!
ReplyDeleteThis ice cream sounds divine and the idea of topping a slice of pie with is just perfect.
ReplyDeleteThis ice cream is unique in flavors!
ReplyDeleteI love that this is grown up ice cream! I would totally make mine with bourbon and a sprinkle of pecans and chocolate. Yum!
ReplyDeleteThat sounds delicious!
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