Cognac Ice Cream with Candied Orange

CognacIceCream

Made this ice cream on request by Tak. Recipe from Cusine, by Laurie Black. Here is the recipe I copied from Cusine website in case the link does not work in the future... a good recipe to keep and will make this again.


Ingredients (6 serves):375mls milk
375mls cream
1 vanilla bean, split lengthwise and seeds scraped out
1/4 teaspoon ground cinnamon
200g caster sugar
7 egg yolks
80mls cognac
150g candied orange, chopped
gold leaf for serving, optional
150g extra candied orange strips to serve
extra cognac to serve, optional

Method
  1. Over a low heat, place the vanilla bean, its seeds and the cinnamon in the milk and cream. Stir in the sugar until it has dissolved.
  2. Leave over a low heat for 10 minutes allowing flavours to infuse, then increase heat slightly and bring just to the boil. Immediately, whisk this mixture into the egg yolks.
  3. Strain into a clean bowl, add 40mls cognac, and stir over a pot of not-quite-simmering water until slightly thickened.
  4. Strain this custard into a container and cover the surface with a piece of baking paper to prevent a skin from forming.
  5. Cool, then refrigerate overnight.Churn the custard in an ice-cream machine according to manufacturer's instructions.
  6. Once the mixture is the consistency of whipped cream, add the remaining 40 mls cognac and churn for a few minutes more. Finally, fold in the chopped candied orange. (If you don't have an ice-cream machine, freeze the custard in a shallow container then whip thoroughly in a chilled bowl with a strong whisk or hand-held beater several times as the custard freezes. Add the remaining cognac and candied orange when the mixture is fairly firm.)
  7. To shape into bombes, cut six 30cm squares from aluminum foil, place each piece over a small rice bowl and press an orange into the centre of each to create a rounded indentation. Divide the ice-cream amongst these, then carefully gather the foil together at the top to make bombe shapes. Twist once to seal and freeze for at least 6 hours.To serve, carefully peel the foil from each bombe. You may lose a little ice-cream from the top of each if any has got caught in the folds. Place each bombe on a plate and apply a few dabs of gold leaf to each. Arrange a few strips of orange on top, and spoon about 1 teaspoon of cognac over each bombe if you like. Serve immediately.

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