California Fig & Armagnac Ice Cream

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Have you ever tasted cognac ice cream? California figs pureed into Armagnac ice cream is only slightly boozy with an earthy sweetness.

Course: Dessert

Keyword: Armagnac Ice Cream, Cognac Ice Cream

Servings: servings

Calories: 303kcal

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.