Our favorite way to eat Armagnac ice cream is scooped alongside California Fig Upside Down Cake. Cognac ice cream is as decadent as it sounds—the cognac gives it an extra edge without being boozy. The figs get cooked down and pureed, finally getting added to the ice cream at the last moment before the final freeze for an unforgettable dessert.
California Fig & Armagnac Ice Cream
- 1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs thinly sliced
- 3/4 cup Armagnac or Cognac
- 2 cups whole milk
- 2 cups heavy cream
- 3/4 cup granulated sugar
- 1 vanilla bean split and scraped, or 1 tsp pure vanilla extract
- 8 egg yolks large
- 1/2 cup California Fig Concentrate for serving, optional
- Place the figs in a saucepan and cover with the Armagnac. Place over low heat until the Armagnac is just warm. Remove immediately from the heat and let cool for 10 minutes. Strain the figs and puree in a food processor. Reserve the Armagnac.
- In a saucepan, combine the milk, heavy cream. Stir in sugar and vanilla bean. Over medium heat, heat or scald the mixture until it bubbles around the edges and a skin forms on top, 5 minutes. Place the yolks in a bowl and whisk together to break them up but do not foam.
- Remove the milk and cream mixture from the heat and very slowly add the milk / cream mixture to the yolks, whisking constantly. Pour the mixture back into the saucepan.
- Turn the heat to medium. Stirring constantly, bring the mixture to 165 degrees F or just until it begins to thicken and coats a wooden spoon. Immediately remove from the heat, strain into a clean bowl and whisk very quickly, 20 seconds. Add the fig puree and 2 tablespoons of the reserved Armagnac. Chill the mixture until ice cold in the refrigerator.
- Freeze according to the instructions with your particular ice cream maker.