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Armagnac Ice Cream
4 c Whipping cream
1 1/2 c Half and half cream
12 Egg yolks
1 1/4 c Granulated sugar
1/2 c Armagnac brandy
In a heavy saucepan, heat whipping cream and the half-and-half until
boiling. Vigorously whisk together egg yolks and sugar in a seperate
bowl. Slowly whisk in half the hot cream. Return the entire mixture
to the pan and cook, stirring constantly over med. heat until thick
enough to coat a spoon. Strain, cover and cool stirring occasionally.
Blend in Armagnac, transfer to an ice-cream maker and freeze
according to the manufacturer's instructions.
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